These moist banana chocolate chip cupcakes are easy delicious and have just the right amount of sweetness. Soft and fluffy banana cupcakes that are filled with mini pockets of dark chocolate, yum!
About The Recipe
This banana chocolate chip cupcakes recipe is simple, flavorful, chocolatey and just delicious. If you love banana bread or bananas you’re going to devour these cupcakes.
These banana chocolate chip cupcakes are made with pantry staple ingredients and this recipe requires no special kitchen gadgets, just 2 bowls and a whisk, so this recipe is perfect for beginners. The trick to cupcakes that have an intense banana flavor is to use super ripe bananas, if you’re bananas are not ripe use this tip below to ripen them in minutes at home!
What Frosting To Use on Banana Chocolate Chip Cupcakes
Let’s talk frosting, while these banana chocolate chip cupcakes taste great on their own, they can actually be frosted with any type of frosting you like, in the picture above I frosted them with just plain whipped cream, but some other options would be, whipped white chocolate ganache frosting, chocolate buttercream, salted caramel butter(<– I don’t have a recipe for this one, but this recipe is great!), peanut butter frosting and many more.
Recipe Card
Prep Time: 20 min Cook Time: 20 min Total Time: 40 min
Calories: 302kcal Servings: 12 cupcakes
Ingredients
- 3 large ripe bananas
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 2/3 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 2 eggs (room temperature)
- 1 tbsp. vanilla extract
- 1/4 cup buttermilk
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips (any type you like)
Directions
Step 1
Preheat your oven to 175 degrees Celsius ( 350 degrees Fahrenheit), line your cupcake trays.
Step 2
In a large bowl mash up the bananas with a fork to form a lumpy paste. To this add the melted butter, vegetable oil, granulated sugar and brown sugar. Mix until well combined.
Step 3
Add the eggs, vanilla and buttermilk and mix well.
Step 4
In a separate bowl, sift the flour, baking powder, baking soda, salt and chocolate chips and mix well.
Step 5
Add the dry ingredients into the wet and mix until just combined. DO NOT overmix this will result in dense cupcakes.
Step 6
Fill the batter into the prepared tin to about two thirds full and garnish with more chocolate chips on top.
Step 7
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean. Cool for at least 25 min before frosting or serving. Enjoy!
Pro Tips
- If your bananas aren’t ripe you can bake them in an oven preheated to 170 degrees Celsius (350 degrees Fahrenheit) for 7 min.
- Don’t have buttermilk? No problem make it at home by adding 1 1/2 tbsp. vinegar for every one cup of milk.
- Don’t skip adding the chocolate chips in the dry mixture, this ensures that the don’t sink to the bottom of the cupcakes while the bake!
- Use an ice cream scoop to fill the batter into the liners, this helps ensure the cupcakes are all the same size.
- If the chocolate isn’t your thing, you could definitely add in any type of nuts or raisins.
Watch video Tutorial
Nutrition
Calories: 301.9kcal
Total Fat: 11.75g
Carbs: 46.93g
Sugars: 26.54g
Protein: 3.96g
Sodium: 162.74mg
Fiber: 1.88g
