Easy Banana Cupcakes with Espresso Chocolate Frosting Recipe 

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Top Easy Espresso Chocolate Frosted Banana Cupcakes. No bother, easy mixing, excellent! Weekend baking works well with these simple cupcakes. Honey sweetens overripe banana muffins. The secret is this frosting! Fudgy icing from instant espresso and chocolate chunks.   


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Easy Banana Cupcakes with Espresso Chocolate Frosting Recipe

– 4 medium overly ripe banana – 1/2 cup melted coconut oil – 1/4 cup honey – 2 egg – 1 tablespoon vanilla extract – 1 1/2 cups all-purpose flour – 1 1/2 teaspoons baking soda – 1 teaspoon ground cinnamon – 1 teaspoon instant espresso powder – 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

Preheat oven to 350°F. Paper-line cupcake moulds. Mix mashed bananas, coconut oil, honey, eggs, and vanilla in a bowl.  

Step 1

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Combine flour, baking soda, cinnamon, instant espresso powder, and salt. Just blend. 

Step 2

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Evenly distribute batter in pan. Bake 18-22 minutes until the tops are set and centre is no longer wiggly. Remove and cool. 

Step 3

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In a large bowl, mix cream cheese and butter to make frosting. Beat for 2 minutes with an electric mixer until light and frothy. 

Step 4

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Add espresso powder and beat 1 minute. Add vanilla, chocolate, and powdered sugar. 

Step 5

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Beat until frosting is light and fluffy, 2-4 minutes. Beat cream until blended. 

Step 6

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Frost and decorate cupcakes. I like chocolate shavings or espresso powder on top.  

Step 7

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