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

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4 11 10
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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

1 each: 224 calories, 6g fat (2g saturated fat), 29mg cholesterol, 171mg sodium, 40g carbohydrate (0g sugars, 2g fiber), 4g 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


Reviews for Cocoa Banana Cupcakes

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
JMartinelli13
Reviewed Jun. 4, 2016

"Delicious even without the frosting. Do not overmix to keep them from getting rubbery."

MY REVIEW
patann127
Reviewed Aug. 26, 2012

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

MY REVIEW
ellimaye1
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
judy42645
Reviewed Nov. 8, 2010

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

MY REVIEW
Christie_mb
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
bernel57
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."

MY REVIEW
cayenne17
Reviewed Nov. 6, 2010

"I think it tasted like muffins more than cupcakes? Did I do something wrong?"

MY REVIEW
maggieaw
Reviewed Nov. 5, 2010

"Nice dense texture- great flavor combination."

MY REVIEW
asnunez
Reviewed Nov. 2, 2010

"Made this with applesauce instead of banana--very bad allergy (I know no banana flavor) and used buttermilk instead of the regular milk--These were SO GOOD! Nice and moist. Definite keeper in my book! <3"

MY REVIEW
betty13crocker
Reviewed Nov. 1, 2010

"I haven't made the recipe yet and I will definitely try it but I wanted to suggest a quick way to have a chocolate banana cake. I used a milk chocolate or you could use any kind of chocolate cake mix, a small box of banana pudding mix, 4 eggs, 3/4 cup oil and 3/4 cup water or milk. Mix those up and bake according to the directions on the box - it's a moist banana chocolate cake."

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