Easy Banana Cupcakes with Espresso Chocolate Frosting
No fuss, super quick to mix up, and SO DELICIOUS...the perfect simple cupcakes!
Servings: 15 cupcakes
Calories: 230kcal
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.
Nutrition
Calories: 230kcal
