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    You are in: Home / Recipes / Cocoa Banana Cupcakes Recipe
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    Cocoa Banana Cupcakes

    Cocoa Banana Cupcakes. Photo by annarepublic

    1/7 Photos of Cocoa Banana Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    SweetySJD's Note:

    This is one I've been meaning to try for a long time. Time does not include cooling time.

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    FROSTING

    Directions:

    1. 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. 2
      Coat muffin cups with nonstick spray. Fill 3/4 full. Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean. Cool 5 minutes before removing to cool on wire racks.
    3. 3
      Beat cream cheese, milk, chocolate, and vanilla until smooth.
    4. 4
      Combine powdered sugar and cocoa; gradually beat into cream cheese mixture.
    5. 5
      Frost cupcakes when cool.

    Ratings & Reviews:

    • on May 09, 2011

      25

      I followed the recipe exactly and probably wouldn't use the recipe again. I used it because I was drawn to everyone's comments about it being so moist. However, the texture just wasn't the texture I was going for; it was more like a muffin than an airy, light cupcake. So although it was moist, it wasn't cake-moist, it was more muffin moist. The 1 cup smashed banana also wasn't enough to punch the cupcake with a banana taste, at least not the taste I was looking for from a "cocoa banana" titled cupcake. The cupcake was a border line banana bread with a faint banana taste. I thought the icing would heal the cupcake or at least congregate w/ the cupcake to make an overall good taste, instead, the icing was quite ordinary-tasting and didn't bring anything special to cake. Perhaps that was my fault because I cut the ingredients in half because the icing recipe would have yielded much too much for the amount of cupcakes. Overall the cupcake was just okay. It was ordinary, nothing fancy or anything to call home about. Just cocoa-tasting and bland. I hope this feedback helps. See my photo if you'd like. They look quite pretty. I had to dress it up a bit to make up for the taste using toasted coconut flakes I had left over from a different cupcake recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2011

      55

      Very moist and tasty, as well as easy to prepare. I subbed almond milk (because I had it on hand) and omitted the icing. I figure these are healthy enough to go in my son's lunch box without the icing to make a mess! Great use for overripe bananas.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2011

      55

      Yummy! I added an extra 1/4 cup of sugar, as suggested. They turned out so good! Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Cocoa Banana Cupcakes

    Serving Size: 1 (1594 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 227.4
     
    Calories from Fat 56
    24%
    Total Fat 6.2 g
    9%
    Saturated Fat 2.3 g
    11%
    Cholesterol 24.4 mg
    8%
    Sodium 167.8 mg
    6%
    Total Carbohydrate 41.8 g
    13%
    Dietary Fiber 2.4 g
    9%
    Sugars 26.7 g
    106%
    Protein 4.5 g
    9%

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