Banana Chocolate Cupcakes with Peanut Butter Frosting

There’s something truly irresistible about the combination of ripe bananas, rich chocolate, and creamy peanut butter. These Banana Chocolate Cupcakes with Peanut Butter Frosting are the perfect treat for when you want a dessert that feels indulgent but also brings a comforting, homey vibe to your table. Gluten-free, moist, and topped with a luscious peanut butter frosting, these cupcakes are a crowd-pleaser that you can whip up with ease. Whether you’re baking for a birthday, a casual get-together, or just because, these cupcakes hit all the right notes.

Why I Love This Recipe

There’s a special kind of magic when you marry the flavors of banana, chocolate, and peanut butter—each ingredient shines on its own but elevates the others when combined. What makes this recipe stand out is its gluten-free base using a 1:1 baking flour blend, ensuring everyone can enjoy these cupcakes without sacrificing texture or taste. The cupcakes come out incredibly moist thanks to the mashed banana and vegetable oil, while the peanut butter frosting adds a creamy, slightly salty contrast to the sweet chocolate. Plus, the recipe is straightforward, uses easy-to-find ingredients, and can be dressed up with fun toppings like mini chocolate chips or chocolate curls. It’s a delicious adventure in every bite!

What’s in the Bowl

• 1 cup gluten-free 1:1 baking flour (recommended: Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure)
• 1 cup granulated sugar
• ¼ cup cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs, room temperature
• ½ cup whole or 2% milk
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup boiling water
• 1 very ripe banana, mashed
• Mini chocolate chips, chocolate curls, chocolate sprinkles, etc. for decorating, if desired

Recommended Tools

• Muffin tin: Essential for shaping your cupcakes perfectly.
• Parchment cupcake liners: Makes cleanup easier and helps cupcakes release cleanly.
• Mixing bowls: One for wet ingredients, one for dry.
• Hand mixer or stand mixer: For smooth batter and fluffy frosting.
• Measuring cups and spoons: Accuracy is key for consistent results.
• Rubber spatula: Great for folding ingredients and scraping bowls.
• Cooling rack: To cool the cupcakes evenly after baking.
• Offset spatula or piping bag (optional): For frosting application.

Cooking Banana Chocolate Cupcakes with Peanut Butter Frosting: The Process

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside. This ensures your cupcakes bake evenly and are easy to remove.

Step 2: Mix Dry Ingredients

In a large bowl, sift together the gluten-free baking flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar. Whisk them well so everything is evenly distributed and there are no lumps.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the eggs thoroughly. Add the mashed ripe banana, milk, vegetable oil, and vanilla extract. Mix until smooth and well combined.

Step 4: Bring It Together

Gradually add the wet mixture into the dry ingredients, stirring gently but thoroughly. Once combined, carefully pour in the boiling water and mix until the batter is smooth. The batter will be thin—that’s normal and helps keep the cupcakes moist.

Step 5: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the pan for 5 minutes, then transfer to a cooling rack.

Step 6: Prepare the Peanut Butter Frosting

While the cupcakes cool, beat the cream cheese and unsalted butter together until creamy and smooth. Add the creamy peanut butter and beat again until fully incorporated. Gradually add powdered sugar, mixing well after each addition. If the frosting is too thick, add 1-2 tablespoons of milk to reach your desired consistency.

Step 7: Frost and Decorate

Once the cupcakes are completely cool, use an offset spatula or piping bag to frost each cupcake generously with the peanut butter frosting. Decorate with mini chocolate chips, chocolate curls, or sprinkles as you like.

Make It Fit Your Plan

• Make it vegan: Substitute eggs with flax eggs and use a plant-based milk and vegan butter.
• Nut-free option: Swap peanut butter frosting for a sunflower seed butter frosting.
• Extra chocolatey: Add chocolate chips into the batter or drizzle melted chocolate on top.
• Lower sugar: Reduce granulated sugar by ¼ cup and powdered sugar in frosting by ½ cup.

Recipe Notes & Chef’s Commentary

• Gluten-free flour blends: Using a 1:1 blend like Bob’s Red Mill or King Arthur ensures the cupcakes have the right texture and rise.
• The banana: The riper, the better! A very ripe banana adds natural sweetness and moisture.
• Boiling water in the batter: Helps bloom the cocoa powder, deepening the chocolate flavor while keeping the cupcakes tender.
• Frosting consistency: Adjust with milk to get a spreadable or pipeable frosting depending on your preference.
• Room temperature ingredients: Make sure eggs, butter, and cream cheese are at room temperature for smooth mixing.

Meal Prep & Storage Notes

These Banana Chocolate Cupcakes with Peanut Butter Frosting can be made ahead of time and stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the unfrosted cupcakes in a sealed container for up to 3 months; thaw before frosting. Frosted cupcakes freeze well too—just wrap individually and place in a freezer-safe container.

Bring cupcakes to room temperature before serving for the best flavor and texture. You can also warm them slightly in the microwave for 10-15 seconds if you prefer a warm treat.

Troubleshooting Q&A

Why did my cupcakes turn out dry?

Dry cupcakes usually result from overbaking or using too much flour. Make sure to measure your gluten-free flour accurately (spoon and level method) and check for doneness a few minutes before the recommended baking time.

My frosting is too runny; how can I fix it?

If your peanut butter frosting is too runny, add more powdered sugar a tablespoon at a time until it thickens. Alternatively, chill the frosting in the fridge for 15-20 minutes before using.

Can I substitute the vegetable oil with something else?

Yes! You can use melted coconut oil or light olive oil as alternatives. Avoid using butter in the batter since oil contributes to the cupcakes’ moist texture.

How do I make sure my cupcakes rise evenly?

Ensure your baking powder and baking soda are fresh and evenly mixed with the dry ingredients. Don’t overmix the batter once wet and dry ingredients are combined, and fill cupcake liners evenly.

Weekend Projects

• How to Make Frosting from Scratch – Perfect your frosting skills to create flawless peanut butter frosting.
• Banana Mashing Masterclass – Learn tips and tricks for using ripe bananas in recipes.
• The Ultimate Guide to Gluten-Free Flours – Understand different gluten-free flour blends for baking success.
• Make Your Own Chocolate Curls – Add beautiful homemade decoration to your cupcakes.

Let’s Eat

There’s no better feeling than taking a bite of these Banana Chocolate Cupcakes with Peanut Butter Frosting—dense yet fluffy chocolate banana cake paired with the creamy, slightly salty peanut butter topping creates a harmony of flavors that’s hard to beat. Whether you’re serving them at a party, gifting them to a friend, or sneaking one as a sweet afternoon treat, these cupcakes bring warmth and joy with every bite. Grab a cup of coffee or a cold glass of milk, and dive into decadence done right. Happy baking and even happier eating!

Share on Pinterest