Banana Chocolate Chip Espresso Cupcakes With Peanut

Name: Banana Chocolate Chip Espresso Cupcakes With Peanut Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CUPCAKE; 1-1/2 cup Ripe Banana, Mashed; 1/2 cups Sugar; 1/4 cups Light Brown Sugar, Packed; 1/2 cups Unsalted Butter, melted; 1/4 cups Milk; 1 whole Egg; 1-1/2 cup All-purpose Flour; 1 teaspoon Instant Espresso Coffee; 1-1/2 teaspoon Baking Soda; 1 teaspoon Salt; 1/2 cups Semi-Sweet Chocolate Chips; FROSTING; 1 cup Powder Sugar; 3/4 cups Creamy Peanut Butter; 1/4 cups Unsalted Butter, Room Temperature; 1/4 teaspoons Vanilla Extract; 4 teaspoons Whipping Cream

Servings: persons

CUPCAKE
1-1/2 cup Ripe Banana, Mashed
1/2 cups Sugar
1/4 cups Light Brown Sugar, Packed
1/2 cups Unsalted Butter, melted
1/4 cups Milk
1 whole Egg
1-1/2 cup All-purpose Flour
1 teaspoon Instant Espresso Coffee
1-1/2 teaspoon Baking Soda
1 teaspoon Salt
1/2 cups Semi-Sweet Chocolate Chips
FROSTING
1 cup Powder Sugar
3/4 cups Creamy Peanut Butter
1/4 cups Unsalted Butter, Room Temperature
1/4 teaspoons Vanilla Extract
4 teaspoons Whipping Cream

1
CUPCAKE
2
Preheat the oven to 350 degrees F. Spray a 12 cup pan muffin with non-stick cooking spray. In a medium bowl stir together the bananas, sugars, butter, milk, and egg. Set aside.
3
In another medium bowl whisk together the flour, espresso, baking soda, and salt together. Make a well in the center of the flour bowl. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate.
4
Divide the batter among the muffin pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
5
Cool the muffins in the pan for 15 minutes before removing. Then finishing cooling on a wire rack.
6
FROSTING
7
Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls.
8
Pipe the frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles.

1205

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CUPCAKE, 1-1/2 cup Ripe Banana, Mashed, 1/2 cups Sugar, 1/4 cups Light Brown Sugar, Packed, and more.

Yes, Banana Chocolate Chip Espresso Cupcakes With Peanut Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Chocolate Chip Espresso Cupcakes With Peanut Butter Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions