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Spooky Mini Banana Cupcakes with Chocolate
5 from 6 votes

Spooky Mini Banana Cupcakes with Chocolate

The spookiest chocolate cupcakes made with bananas and topped with fluffy coconut frosting. They're perfect for a boo-tiful celebration!

Prep Time
10 mins
Cook Time
18 mins
Additional Time
30 mins
Total Time
58 mins
Servings: 12
Calories: 63 kcal
Course: Dessert
Cuisine: American

Ingredients

For The Cupcakes:
  • coconut oil for greasing
  • 1/4 cup peanut butter or almond butter for Paleo, natural
  • 2 tablespoons honey or agave for vegan
  • 1/2 cup banana 137g) mashed, lightly heaping, ripe
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut flour (11g)
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
For The Coconut Cream:
  • 1 ounce can coconut milk chilled overnight, full-fat
  • 2 1/2 tablespoons honey or agave for vegan
  • dark chocolate chips for decorating, dairy-free for vegan, mini

Instructions

For the Cupcakes:
    Cup of Yum
  1. Preheat oven to 325°F. Grease a mini muffin tin with coconut oil and set aside. Place a metal or glass bowl and the beaters of an electric hand mixer into the freezer to chill.
  2. In a large microwave-safe bowl, melt the peanut butter and honey together until the peanut butter is smooth and runny, about 1 minute. Be careful not to overheat, as the honey may harden.
  3. Transfer the melted mixture to a small food processor (about 3 cups capacity) and blend until smooth. Add the mashed banana and vanilla extract, blending again until fully combined. Scrape down the sides as needed.
  4. Add the coconut flour, cocoa powder, baking soda, and salt to the food processor. Blend until the batter is thick, creamy, and well-mixed, scraping the sides to ensure all ingredients are incorporated.
  5. Fill each cavity of the mini muffin tin about 3/4 full. Smooth the tops with a spoon or spatula.
  6. Bake for 18 minutes, or until the cupcakes have risen, the edges are lightly golden, and a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan before frosting.
For the Coconut Cream:
  1. Remove the chilled can of coconut milk from the refrigerator and flip it upside down. Open the can and pour off the liquid (save it for smoothies or another use).
  2. Remove the chilled metal or glass bowl and the beaters of an electric hand mixer from the freezer. Scoop the thick cream from the bottom of the can into the chilled bowl. Add the honey and whip on high speed until light and fluffy.
To Assemble:
  1. Once the cupcakes are completely cool, pipe or spread the coconut cream onto the tops.
  2. Decorate each cupcake with three mini dark chocolate chips to create a ghost face.
  3. Serve and enjoy!

Nutrition Information

Calories 63kcal (3%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Sodium 96mg (4%) Potassium 41mg (1%) Fiber 1g (4%) Sugar 7g (14%) Vitamin C 0.04mg (0%) Calcium 4mg (0%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 63

% Daily Value*

Calories 63kcal 3%
Carbohydrates 9g 3%
Protein 1g 2%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 96mg 4%
Potassium 41mg 1%
Fiber 1g 4%
Sugar 7g 14%
Vitamin C 0.04mg 0%
Calcium 4mg 0%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.