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The best Easy Banana Cupcakes with Espresso Chocolate Frosting. They’re no fuss, super quick to mix up, and SO DELICIOUS! They’re the perfect simple cupcakes to bake up this weekend. These cupcakes are made with overripe bananas and sweetened with honey. But the frosting – it’s the real secret! A fudgy espresso chocolate frosting made with instant espresso and lots of chocolate. Totally delicious. Each sweet mini-cake can be decorated as desired for Spring, Easter, Mother’s Day, or really any occasion!
These cupcakes might just be one of my personal favorites. They’re not overly decadent or overly sweet, but I promise each mini cake is full of the best banana flavor and so soft and moist. Plus, they’re the easiest to make!
The frosting – it’s my go-to fudgy chocolate frosting but made with the addition of espresso. The subtle coffee flavor really helps to highlight the rich chocolate and make this favorite frosting even more delicious.
I’m so excited about these cupcakes. I made them with Easter in mind. I thought a light banana cupcake would be nice for brunch or after dinner.
But I know I will be making these cupcakes year-round. They are just that good.
The Details
Step 1: make the cupcake batter
This is VERY easy. The batter is made in just one bowl and comes together in no time at all.
Make sure you use very ripe bananas. I’m talking practically black bananas, everyone. Very, very brown bananas are KEY to keeping the cake flavorful, sweet, and incredibly moist.
Mash up the bananas and then mix with a little coconut oil, honey, a couple of eggs, and a splash of vanilla. Add flour, a pinch of cinnamon (only if you wish), a pinch of espresso (again if you wish, but I think it’s a delicious addition to both the cupcakes and the frosting), and then a dash of salt (also optional).
At this point, you could stir in shredded coconut or chocolate chips. I decided to leave them as is and not use any mix-ins.
Step 2: bake
Bake, and in less than 25 minutes, your house will smell incredible. Nothing smells better than banana cake baking.
Step 3: the frosting
This is what makes these cupcakes really special.
I wanted my frosting to be extra light and whipped, so I incorporated a bit of cream cheese and used plenty of cocoa powder, plus vanilla extract too. But my real secret for this frosting? The espresso powder. It’s the ingredient that will make your frosting just that much better.
And the coffee only helps to bring out the rich flavors of the chocolate even more. Such a wonderfully yummy pairing. Oh, and I always add a sprinkle of extra salt too. It’s the touch that makes everyone want just one more (but again, totally optional)!
Step 4: frost and decorate
When the cupcakes are cool, you can frost them generously. For decoration, I love chocolate shavings or a sprinkle of espresso powder.
And if you love a sprinkle-topped cupcake, chocolate sprinkles are fun too.
What I love most is how cute these turned out with minimal effort. They’re the perfect cupcakes to bake for spring and summer, especially for upcoming Easter and Mother’s Day!
Looking for other spring recipes? Here are some favorites:
Cream Cheese Swirled Cinnamon Carrot Cake Muffins
Strawberry Chamomile Naked Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Lastly, if you make these Easy Banana Cupcakes with Espresso Chocolate Frosting, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Banana Cupcakes with Espresso Chocolate Frosting
Servings: 15 cupcakes
Calories Per Serving: 230 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 medium overly ripe bananas, mashed (about 1 1/4 cups mashed)
- 1/2 cup melted coconut oil
- 1/4 cup honey
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon instant espresso powder (optional)
- 1/2 teaspoon salt
Chocolate Frosting
- 2 ounces cream cheese, at room temperature
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1 -2 tablespoons instant espresso powder
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream, warmed
Instructions
- 1. Preheat oven to 350° F. Line cupcake molds with paper liners.2. In a bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, instant espresso powder, and salt. Mix until just combined. 3. Divide the batter evenly among the prepared pan. Bake 18-22 minutes until the tops are just set and no longer wiggly in the center. Remove and let cool.4. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until light and fluffy, about 2 minutes. Add the espresso powder and beat 1 minute. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the cream until combined. 5. Frost each cupcake and decorate as desired. I love chocolate shavings or a sprinkle of espresso powder on top.
I have made this recipe so many times I’ve lost count. It is a family and friend favorite. The first time I made it I didn’t have the espresso powder so I didn’t include and they turned out great. Instead of frosting on the top I’ve been piping it into the middle and everyone loves it. These cupcakes are on regular rotarian.
Hey Karen,
Happy Friday!! Thanks so much for making this recipe so often and sharing your feedback, I’m so glad it always turns out well for you! xT
Damn these are good!!!
Hey Renie,
Happy Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! xT
Kids and I made these today (without the espresso) and they gushed about them!
Hi Pamela,
Happy Friday! Love to hear that you guys enjoyed these cupcakes, thanks for giving them a try! xT
Made these for my boys for tonight and they are amazing! Can’t wait for the boys to try them. The frosting is so light and fluffy but rich and creamy as well. Can’t wait to try this frosting on other treats too! Thank you!
Thanks so much Rita!! Love to hear that these turned out well for you, thanks for giving them a try! xT
I only had hot honey on hand so I used that and skipped the cinnamon and they were so delish! I made minis as I needed a snack size and they were really perfection. The icing is so good and simple I would use both elements again!
Hi Andrea,
Wonderful!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xT
These were a hit for afternoon tea-thank you!
Just wondering if they need to be refrigerated-we have a couple of leftovers?
Thank you in advance
Hey Jodie,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I love to hear that it turned out well for you! You can keep these in an airtight container at room temp:) xT
Thank you so much for the superfast reply! Love your recipes so much x
Made these last night, and they are outstanding!! We had instant coffee powder on hand, not espresso powder, but it worked great. Well done and thanks for the great recipe!
Hi Colleen,
Thanks a lot for trying this recipe and your comment, so glad to hear it turned out well! Happy Saturday! Xx
Hello Tiegan
This recipe sounds so delicious, what are your thoughts on using almond flour here to replace the white flour?
Thank you
Hi Michelle,
Thanks so much!! I would use a gluten free all purpose flour for best results. I hope you love this recipe! xT
How would I make this as a cake instead of cupcakes?
Also, we don’t really like honey so can I substitute an equal amount of sugar? Thanks!
Hi Nicole,
You could bake this in an 8-inch square pan to make a cake and increase your bake time. Yes, maple syrup or sugar would work for you in place of the honey. I hope you love this recipe! xT
Hi! May I please ask how I would go about making this into a full-size birthday cake? I think my in-laws would love it and they share a birthday month this month…I’m in charge of cake 🙂 Thank you!
Hi Elise,
I would go ahead and bake this in an 8-inch square pan and then you will need to increase your bake time as well. I hope you love this recipe! xT
Could I make the cupcakes ahead of time and freeze them ?
Hey Jo Ann,
Totally, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
If you don’t have coconut oil, could you use vegetable oil in place of it?
Hi Tamara,
Yes, you can use another neutral oil in place of the coconut oil. Please let me know if you have any other questions! xT
What size cupcake pan, mini, regular or large? Can’t wait to make them! Love coffee and chocolate!
Hi Linda,
You can use a standard size cupcake pan for this recipe:) Let me know if you give them a try, I hope you love the recipe! xT