Banana Chocolate Chip Cupcakes

Banana Chocolate Chip Cupcakes with Chocolate Buttercream - mini chocolate chips engulfed in moist banana cupcakes and topped with creamy chocolate buttercream.

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Bananas + Chocolate = A Perfect Pair

Some flavor combinations never go out of style, and bananas and chocolate are one of them. Sweet bananas, rich chocolate, and fluffy buttercream come together in these soft, bakery-style cupcakes that are perfect for birthdays, celebrations, or simply using up a few ripe bananas sitting on the counter.

They're easy to make, incredibly moist, and loaded with banana flavor in every bite. The mini chocolate chips add just the right amount of chocolate without overpowering the banana, while the chocolate buttercream ties everything together with a rich, creamy finish.

A Longtime Favorite

This recipe has been part of Sarah's Bake Studio for years, and it's still one I come back to whenever I have ripe bananas. While banana bread is always a great option, sometimes those bananas are destined for cupcakes instead. This recipe is a variation of my Very Banana Cupcakes, one of my favorite ways to use ripe bananas.

I love how these cupcakes strike the perfect balance between banana and chocolate. They're sweet without being overly rich, making them just as welcome at a birthday party as they are alongside an afternoon cup of coffee. If you're in the mood for an even richer chocolate treat, my Dark Chocolate Banana Cupcakes are another delicious option.

Ingredient Tips + Variations

The mini chocolate chips distribute more evenly throughout the batter than regular chocolate chips, giving you little bursts of chocolate in every bite.

Chocolate Buttercream is a favorite pairing, but these cupcakes are also delicious topped with Vanilla Buttercream or Cinnamon Buttercream if you're looking for a different flavor combination.

A Cupcake Worth Sharing

Whether you're baking for a celebration or simply making good use of overripe bananas, these Banana Chocolate Chip Cupcakes are always a crowd-pleaser. They're soft, chocolatey, and full of banana flavor...proof that this classic pairing never disappoints.

Banana Chocolate Chip Cupcakes with Chocolate Buttercream

Mini chocolate chips engulfed in moist banana cupcakes and topped with creamy chocolate buttercream.

Servings 2 dozen cupcakes

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Prep Time 22 minutes mins

Cook Time 13 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Ingredients

  

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Banana Chocolate Chip Cupcakes

• 1 white boxed cake mix
• ¾ cup water
• ¼ cup vegetable oil
• 3 large eggs, at room temperature
• ¾ teaspoon baking soda
• 1 teaspoon baking powder
• 4 small-medium bananas, ripe
• 1 cup mini chocolate chips

Chocolate Buttercream

• 1 cup unsalted butter, softened
• 1 cup vegetable shortening
• ½ cup unsweetened cocoa powder
• 1 and ½ tablespoons vanilla extract
• ½ teaspoon salt
• 2 lbs powdered sugar
• 7 tablespoons milk

Instructions

 

For Banana Chocolate Chip Cupcakes

• Preheat the oven to 350F degrees. Line the cupcake pan with cupcake liners. Set aside.
• In a large bowl, using an electric mixer, mix boxed cake mix, water, oil, eggs, baking soda, and baking powder on medium speed for 2 minutes. The mixture should be combined and smooth. Add bananas; mix until combined. Gently mix in mini chocolate chips.
• Scoop batter into cupcake liners, no more than ⅔ full. Bake for about 12-15 minutes. Check cupcakes around 13 minutes to avoid over-baking. Insert a toothpick into the center of the cupcake; if it comes out clean, it is done. Remove cupcakes from the oven and let cool in the pan for 4 minutes; transfer to a wire rack and cool completely. Cupcakes should be cooled completely before frosting.

For Chocolate Buttercream

• In a large bowl using an electric mixer, cream butter and shortening until creamy and smooth. Add cocoa powder, vanilla extract, and salt; mix until combined.
• Slowly add powdered sugar 1 cup at a time, beating well after each addition. Scrape down the bowl as necessary.
• Once all powdered sugar has been mixed in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until the desired consistency is achieved.
• Frost using a decorating tip or spatula onto cooled cupcakes. Eat & Enjoy!

Notes

Store Banana Chocolate Chip Cupcakes in an airtight container. Cupcakes will keep for 4+ days.

Store Chocolate American Buttercream in an airtight container in the refrigerator for 1-2 weeks. When you are ready to use, bring to room temperature and re-whip.

DID YOU BAKE THIS RECIPE? I'D LOVE TO SEE IT!Mention @sarahsbakestudio or tag #sarahsbakestudio!