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Banana Chocolate Cupcakes with Coffee Whipped Cream

Servings 15 cupcakes
Author Natalie


For the banana chocolate cupcakes:

  • 2 large eggs
  • 100 grams (1/2 cup) sugar
  • 200 ml. (1 cup) sour cream
  • 75 ml. (1/3 cup) vegetable oil
  • Pinch of salt
  • 1/2 tsp. vanilla extract
  • 2 large ripe bananas mashed
  • 100 grams (3/4 cup) all-purpose flour
  • 30 grams (3 tbsp.) cocoa powder
  • 1 tsp. baking powder
  • 50 grams dark chocolate chips

For coffee cream:

  • 500 ml. (2 cups) cold whipping cream
  • 2 tbsp. sugar powder
  • 1 tsp. instant coffee powder


  • Cocoa powder
  • Chocolate shavings


Banana chocolate cupcakes:

  1. Preheat oven to 175c degrees and grease the pan.
  2. In a large bowl, whisk eggs, sugar, sour cream, oil, salt, vanilla extract and mashed bananas until blended.
  3. Sift in flour, cocoa and baking powder and continue to whisk only until the mixture is uniform.
  4. Transfer the mixture into the pan and fill up to 2/3 of each mold.
  5. Sprinkle chocolate chips over each cupcake.
  6. Bake for about 12-18 minutes or until the cupcakes are set and a toothpick inserted in the center comes out with moist crumbs.
  7. Cool completely before decoration.

Coffee cream:

  1. In a bowl of a mixer whip cream, powdered sugar and coffee until you get a very stable cream.
  2. Transfer the whipped cream into a pastry bag fitted with a jagged 2 cm piping tip and drizzle over the cupcakes.
  3. Decorate with grated chocolate and cocoa powder and serve.

Recipe Notes

  • Keep the cupcakes in a closed container in the refrigerator for up to 4-5 days.
  • You can use milk or white chocolate chips.
  • You can add some chopped nuts into the cupcakes batter mix.