Cocoa Banana Cupcakes Recipe
Cocoa Banana Cupcakes Recipe photo by Taste of Home

Cocoa Banana Cupcakes Recipe

Publisher Photo
Rochelle Brownlee of Big Timber, Montana shares the recipe for these moist cupcakes with milk banana flavor. The cocoa powder in the frosting boosts the chocolate flavor while the melted chocolate gives it a creamy texture, making it easier to spread.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 18 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon each baking soda and salt
  • 2 eggs
  • 1-1/4 cups fat-free milk
  • 1 cup mashed ripe banana (2 to 3 medium)
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 4 ounces reduced-fat cream cheese
  • 3 tablespoons fat-free milk
  • 2 ounces semisweet chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1/3 cup baking cocoa

Nutritional Facts

One cupcake equals 224 calories, 6 g fat (2 g saturated fat), 29 mg cholesterol, 171 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Directions

  1. In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened.
  2. Coat muffin cups with cooking spray or line with paper liners. Fill three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove to wire racks to cool completely.
  3. Beat cream cheese, milk, chocolate and vanilla until smooth. Combine confectioners' sugar and cocoa; gradually beat into cream cheese mixture. Frost cupcakes. Yield: 1-1/2 dozen.
Originally published as Cocoa Banana Cupcakes in Light & Tasty December/January 2004, p55

Nutritional Facts

One cupcake equals 224 calories, 6 g fat (2 g saturated fat), 29 mg cholesterol, 171 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Reviews for Cocoa Banana Cupcakes

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 26, 2012

Baked for minimum time but dry and rubbery! Frosting was runny and without body. Disaster!

MY REVIEW
Reviewed Jun. 28, 2012

I was really excited to try these. I found out that I don't like the chocolate-banana combo (personal preference). However, I thought the frosting was to die for and will use it on other cupcakes.

MY REVIEW
Reviewed Nov. 8, 2010

This was very good. I used apple bananas and baked in a pan.

MY REVIEW
Reviewed Nov. 8, 2010

The cupcakes were a big hit at the office, very easy to make and tasty. My only negative view is that it takes a day for the flavors to mellow, if you have one right after frosting the banana flavor is waaaaay to strong, next day they are perfect though.

MY REVIEW
Reviewed Nov. 8, 2010

Mine came out dry and more like a muffin. I used the recipe just the was it says. But it did have a nice taste.

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