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Easy Homemade Banana and Coffee Chocolate Cup Cakes

Stela Georgieva
Easy, moist, perfect and delicious Banana and Coffee Chocolate Cup Cakes that everyone will crave for.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 122 kcal


cupcake tin
ice-cream scoop


  • 1 1/2 cup all purpose flour
  • 1 cup granulated sugar
  • 1/3 cup baking cocoa powder - unsweetened
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 large bananas - mashed
  • 1 cup warm coffee or water
  • 1/3 cup milk
  • 1 tbsp. white distilled vinegar
  • 1/3 cup vegetable oil or light olive oil
  • 1 large egg - room temperature
  • 2 tsp. vanila extract


  • Pre heat oven to 350°F and place the rack the center of the oven.
  • Fill a 12-count muffin tin with cupcake liners.
  • In a large mixing bowl, thoroughly whisk together dry ingredients, breaking up most of the cocoa clumps.
  • In a second mixing bowl, whisk together wet ingredients and the mashed bananas.
  • Pour wet ingredients over dry ingredients and whisk just until the ingredients come together and no dry streaks remain. Batter will be a little loose and lumpy.
  • Use a Ice-cream scoop or a spoon to portion batter, filling each cup 2/3 full (do not over-fill). Bake 20 minutes - that was the perfect time for me or up to 22 minutes until a toothpick inserted in the center, comes out clean. Cool 5 minutes in the pan then transfer to a rack to cool completely to room temperature before frosting.


  • do not over-fill the cup cake liners
  • Bake 20-22 minutes depends on the oven you have
  • you can freeze them if you like without frosting. To defrost leave in the fridge overnight


Calories: 122 kcalCarbohydrates: 29 gProtein: 2 gFat: 1 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gCholesterol: 1 mgSodium: 192 mgPotassium: 17 mgFiber: 1 gSugar: 17 gVitamin A: 1 IUCalcium: 3 mgIron: 1 mg
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