Chocolate Banana Cupcakes

Allergy Friendly + Gluten Free + Vegan


18 cupcakes

Prep Time: 

5 minutes

Cook Time: 

25 minutes



This recipe uses crushed dried banana for a fluffy frosting that tastes great with Yellow Cake, too!


For the Cupcakes:

Hungry Harry's Chocolate Cake Mix (1 x 17 oz package)

2 eggs, or egg replacers

1 cup milk of choice

1/2 cup oil of choice (note: if using an oil that's solid at cool temperatures,

like coconut oil, melt the oil before beginning this recipe)

1 teaspoon gluten-free vanilla extract

For the Banana Frosting:

1/4 cup unrefined coconut oil

3 ½ cups of powdered sugar (16 oz)

2 teaspoons milk of choice

1 teaspoon gluten-free vanilla extract

1/4 cup finely crushed dried banana

How To:

1. For the Cupcakes: Preheat your oven to 360°F. Line a cupcake pan with paper liners.
2. Sift the Chocolate Cake Mix into a large bowl. Add the eggs, oil, vanilla, and milk. Mix well until a batter forms.
3. Pour the cake batter evenly into the cupcake pan, filling each cup 2/3 full.
4. Bake for 25 minutes, until a toothpick comes out clean.
5. Cool completely before removing the cupcakes.
6. While the cupcakes are cooling, make the frosting. Using a food processor, pulse the dried banana until finely crushed. Set aside.
7. With a stand mixer or hand mixer, beat the coconut oil until light, fluffy, and smooth.
8. Continue to beat and slowly add half of the powdered sugar, the vanilla, and half of the milk.
9. Slowly add the remainder of the powdered sugar, all of the crushed dried banana, and then the remainder of the milk.
10. Beat until completely smooth and lump-free. Decorate and enjoy!