Banana Chocolate Chip Cupcakes

Is today my birthday?! No, but it might as well be because its National Cupcake Day! In honor of this glorious day, I want to share this recipe for banana chocolate chip cupcakes with chocolate frosting. Is it a muffin? Is it a cake? It’s a little bit of both.



For the cupcake:

  • 1 1/2 cups flour
  • 1/2 Tbsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter, room temp.
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup mashed banana (1 large, very ripe banana)
  • 1/2 cup buttermilk
  • 1/2 Tbsp. vanilla
  • 1/2 cup semisweet chocolate chips

For the frosting: 

  • 1 cup butter, softened
  • 2 Tbsp. light corn syrup
  • 4 cups powdered sugar
  • 2 oz. unsweetened chocolate, melted

For decorative banana chip:

  • 1/2 of a banana, sliced
  • 2 Tbsp. canola oil

How to:

For the cupcakes: 

  1. Preheat oven to 350F. Line muffin pan with baking cups.
  2. Combine flour, baking powder and salt in medium-sized mixing bowl. Set aside.
  3. In the bowl of a standing mixer, beat butter at medium-high speed for 3 minutes or until pale and creamy. Gradually add sugar 1/3 cup at a time. Beat for one minute in between each addition. Mix in eggs and mashed banana. Scrape the sides of the bowl to make sure it is all blended.
  4. In a small bowl, stir buttermilk and vanilla until combined. Then, alternating with the flour mixture, add to butter mixture while mixing on low speed. Gently fold chocolate chips into batter.
  5. Fill baking cups 2/3 full. Makes about 16 cupcakes.
  6. Bake for 15-20 minutes, until fully cooked and toothpick comes out clean.
  7. Cool on wire rack until room temperature.

For the frosting: (recipe from KitchenAid instructions and recipe book)

  • Place butter in bowl of mixer. With flat beater attached, turn to speed 4 and beat for 1 1/2 minutes, until creamy. Stop and scrape bowl with spatula.
  • Add corn syrup and mix on speed 2 and mix well. Stop and scrape bowl.
  • Turn to Stir Speed (1 or 2?) and gradually add powdered sugar until blended. Turn to speed 4 and beat for one minute. Stop and scrape bowl. Turn to speed 2 and slowly add melted chocolate. Mix for 1 1/2 minutes. Stop and scrape bowl. Mix on speed 4 for one minute.
  • Since I didn’t have any pastry bags, I made my own using a ZipLock bag. Spoon frosting into bag, then cut small corner. Frost away :)

For the decorative banana chip:

  • Heat oil in pan over medium heat.
  • Create one layer of banana slices.
  • Flip when bottom starts turning golden brown.
  • When done, place on paper towel to soak up extra oil.
  • Place on top of frosted cupcake.
  • Enjoy!


2 thoughts on “Banana Chocolate Chip Cupcakes

  1. Pingback: My Week Through Instagram #SundayFunday | Treats and Trends

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