Banana Walnut Chocolate Cupcakes: Ripe Fruit Meets Rich Cocoa
Written by Deepali Verma | October 10, 2025
Cupcakes are the most beloved anytime snack you can have, anytime, anywhere, whenever sweet cravings strike. Cupcakes are the perfect conversation starter, a great tea companion, a fun on-the-go snack, and a delightful late-night treat to curb cravings. You don’t need a special occasion to bake cupcakes; all you need is a little break from your busy schedule when you just want to bake something to wind down and relax.
Whenever you bake the cupcakes, the whole house smells like an enchanted bakery. It is even better when you bake cupcakes with nuts and chocolate in them. This delightful combination is truly spectacular, both in terms of flavor and appeal. Chocolate and nuts are a foolproof combo that you can present on almost any occasion. With the richness of chocolate and the nutty essence of various nuts, such as walnuts, almonds, cashews, and pistachios, chocolate tastes even better.
This recipe combines bananas, walnuts, and chocolate to make moist and gooey cupcakes. Chopped walnuts have a bitter flavor that enhances the sweetness of bananas and adds a balanced flavor to chocolate. Additionally, walnuts add a nutty crunch to the cupcakes, making them extremely satisfying. Chocolate gives the rich and dark flavor to the cupcakes, making them decadent and indulgent. Banana holds everything together, bringing moisture to the cupcakes and their natural sweetness. Ripe bananas are high in natural sugars like glucose and fructose, which makes them a perfect sugar substitute. Try out this recipe and indulge yourself in homemade, moist cupcakes.
Ingredients:
Dry Ingredients:
- 1 cup (125g) all-purpose flour
- ½ cup (50g) cocoa powder (unsweetened)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- 2 medium ripe bananas (about 1 cup mashed)
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- ½ cup (120ml) vegetable oil (or melted butter)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
Add-ins:
- ½ cup (60g) chopped walnuts (plus extra for topping)
- ½ cup (90g) dark chocolate chips or chunks
Method:
Step 1: Prep & Preheat
Preheat the oven to 350°F (175°C). Preheating helps the muffins bake evenly from the inside. Line a 12 mold muffin tin with cupcake liners. If you don’t have cupcake liners, you can make a few cones with butter paper or parchment paper to use as liners.
Step 2: Mix Dry Ingredients
Combine the dry ingredients, such as flour, cocoa powder, baking powder, baking soda, and salt, in a bowl. Sift the ingredients together to remove lumps and grains. Set it aside.
Step 3: Mash Bananas & Mix Wet Ingredients
Now it is time to combine the wet ingredients. Take a large bowl and mash the ripe bananas in it until they turn smooth. It is better to use overripe bananas as they mash quickly and have a concentrated sweet flavor, which allows you to use less sugar and keep the cupcakes healthy. Now add brown sugar, granulated sugar, oil, eggs, and vanilla to the mashed banana mixture. Whisk it well until thoroughly combined.
Step 4: Combine Wet & Dry
Combine both the wet and dry mixtures by adding the dry ingredients into the banana mixture gradually. Fold it gently with the help of a spatula until just evenly combined and moist. Do not overmix. Let it sit for a few minutes to allow it to hydrate.
Step 5: Add Nuts & Chocolate
Now, fold in the walnuts and chocolate chips slowly until they are well combined and evenly distributed. Chocolate chips are optional but highly recommended, as they add an extra chocolatey touch to the muffins.
Step 6: Fill & Bake
Spoon the batter into the lined cupcake tin and fill each mold about ¾ full. Do not fill to the top, or else it will overflow when baking. Sprinkle a few more walnuts and chocolate chips on the top for a crunch. Bake the cupcakes for about 18 to 20 minutes. Check doneness with a toothpick by inserting it into the cupcake. If it comes out clean or with a few moist crumbs, then the cupcakes are done. Make sure not to overbake, or cupcakes will turn hard at room temperature.
Step 7: Cool & Serve
Once the cupcakes are well-baked, remove them from the oven and let them cool in the tray first. After that, unmold the cupcakes by lifting them with the liners and place them on a wire rack to cool completely for 5 minutes. Serve the cupcakes warm with a whipped cream icing or chocolate ganache drizzle.