Easy Banana Cupcakes with Espresso Chocolate Frosting
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 15 cupcakes
Calories Per Serving: 330 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)
110 g melted coconut oil
60 ml honey
2 eggs
1 tablespoon vanilla extract
188 g 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
56 g cream cheese at room temperature
1 tablespoons instant espresso powder
120 g powdered sugar
43 g unsweetened cocoa powder
2 teaspoons vanilla extract vanilla extract
60 ml heavy cream, warmed
Instructions
1. Preheat oven to 175C. Line cupcake moulds 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.