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5 from 3 votes

Banana Cupcakes with Dark Chocolate Frosting

Servings: 17 -18


  • 1/2 cup softened butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 small or 2 medium very ripe bananas smashed
  • 1/4 cup honey
  • 1/4 cup yogurt or buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 1/3 cups all purpose flour

Chocolate Frosting:

  • 1/2 cup 1 stick butter, softened
  • 2/3 cup HERSHEY'S Special Dark Cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350°F. Lightly grease 2 muffin or cupcake pans or line with paper liners and grease the liners.
  • Beat the butter and sugar in a mixing bowl on medium-high speed until well combined. Add the eggs, and beat thoroughly. The mixture may look a bit lumpy; that's OK.
  • Add the banana, honey, and yogurt or buttermilk, beating until well combined. The mixture will probably look lumpy. Proceed.
  • Add the vanilla extract, baking powder, baking soda, salt, cinnamon and flour. Mix well.
  • Pour into muffin/cupcake pans. Original recipe says it makes 12. Mine would I have overflowed I got 17. But if you want an even number just put slightly less in each and you should have enough for 18.
  • Bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. Let rest for 5 minutes. Then tilt each cupcake slightly to keep the bottom from steaming. Allow to cool completely.

For Frosting:

  • Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to smooth consistency. Add small amount additional milk, if needed. Stir in vanilla until smooth. Frost cupcakes.