Banana Chocolate Chip Cupcakes
photo by Mz35094
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
12-14 Cupcakes
- Serves:
- 12-14
ingredients
-
for Banana Chocolate Chip Cupcakes
- 3⁄4 cup sugar
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄3 cup semi-sweet chocolate chips
- 1⁄2 cup unsalted butter
- 1 pinch salt
- 3 very ripe mashed bananas (slice, then mash with a fork)
- 2 large eggs
- 1⁄8 teaspoon cinnamon
- 3⁄4 teaspoon vanilla extract
-
for Buttercream Frosting
- 1 1⁄3 cups confectioners' sugar
- 1⁄2 cup unsalted butter, at room temp
- 1⁄8 teaspoon vanilla extract
- 1⁄4 teaspoon cinnamon
directions
- for Banana Chocolate Chip Cupcakes:.
- Preheat oven to 350 degrees. Line 2 standard (6 cup) muffin tins with paper liners; set aside.
- Combine the sugar, flour, baking soda, baking powder, cinnamon and salt in a bowl.
- In a separate bowl combine the eggs, melted butter (you can microwave it), vanilla and banana mash.
- Pour the wet mixture into the dry and stir ONLY until you can no longer see the dry ingredients.
- Gently mix in the chocolate chips.
- Drop batter into the 12 cups, filling each about 3/4 full.
- Bake cupcakes for 25 minutes (you'll know they're done if an inserted toothpick comes out clean).
- Remove cupcakes from tins and let cool for about 1 hour, preferably on a wire rack.
- for Buttercream Frosting:.
- Dice the butter.
- Using an electric mixer, mix together all ingredients until the mixture looks and feels like frosting, about 3 minutes.
- Use a butter knife to spread the frosting onto the cooled cupcakes. Decorate with additional banana slices, chocolate chips or coconut flakes.
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Reviews
-
Forgot to add the stars! this is delicious, fabulous, healthy and yummy!! I did alternate the recipe to using 1/2 cup of honey, no sugar, and 1/2 cup of canola oil, no salt and added some pecans as well. I use the chocolate chips that are sweetened with grain, so there's no artificial sweeteners or sugar, but it's out of this world amazing!!!