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Cocoa Banana Cupcakes

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
    1-1/2 dozen


  • 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
  • 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


  • In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened.
  • 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.
  • Beat cream cheese, milk, chocolate and vanilla until smooth. Combine confectioners' sugar and cocoa; gradually beat into cream cheese mixture. Frost cupcakes.
Nutrition Facts
1 each: 224 calories, 6g fat (2g saturated fat), 29mg cholesterol, 171mg sodium, 40g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

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Average Rating:
  • JMartinelli13
    Jun 4, 2016

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

  • patann127
    Aug 26, 2012

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

  • ellimaye1
    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.

  • judy42645
    Nov 8, 2010

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

  • Christie_mb
    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.

  • bernel57
    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.

  • cayenne17
    Nov 6, 2010

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

  • maggieaw
    Nov 5, 2010

    Nice dense texture- great flavor combination.

  • asnunez
    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

  • betty13crocker
    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.