Chocolate Banana Sour Cream Cupcakes



For the cake:

  • 1 1/2 cup all-purpose flour
  • 3/4 cup cocoa
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/3 cup water
  • 2 sticks unsalted butter
  • 3 eggs
  • 1 1/3 cups sugar

For the frosting:

  • 1 stick plus 1 tablespoon unsalted butter
  • 1 tablespoon brown sugar
  • 1 tablespoon vanilla
  • 1 banana, sliced
  • 1 1/2 cups confectioners sugar
  • 1 tablespoon whipping cream
  • Peanut butter chips, for garnish


For the cake:

  1. Preheat oven to 350. Prepare 12 cupcake tins with butter and flour.
  2. In a large bowl combine cocoa powder, all-purpose flour, baking powder, baking soda, and salt. In a medium size mixing bowl combine yogurt, sour cream, vanilla extract, and water. In the bowl of a stand mixer cream butter and sugar. Add eggs, one at a time and beat thoroughly after each. Incorporate dry ingredients and yogurt mixture into batter until just combined, alternating.
  3. Ladle batter into prepared tins and bake in a preheated oven for 20 minutes. Allow the cakes to cool in the tins then use a knife to remove them to a baking rack and let them cool completely before frosting.

For the frosting:

  1. In a medium sized saucepan over medium heat stir sugar into 1 tablespoon butter and dissolve. Add vanilla and banana slices, stirring, about 1 minute. Remove from the heat and mash into a smooth paste with a potato masher or other implement. In the bowl of a stand mixer cream butter and confectioner’s sugar. Add whipping cream and banana mixture. Whip up until smooth and creamy and frost cupcakes once cooled. Top with peanut butter chips, if desired. Just before serving, add slices of fresh banana.


  • Serving Size: Makes 12 cupcakes