Banana Chocolate Chip Cupcakes

Ingredients

See recipe card for exact amounts.

Ingredient Notes

cake mix – we use a yellow cake mix. I usually buy the most inexpensive brand on the shelf, including the store brand if it’s available.

bananas – over-ripe bananas are perfect for this recipe. You can use fresh bananas, just mash them as much as possible.

butter – I keep unsalted butter on-hand but I think salted butter would be okay in this recipe.

eggs – we use room temperature eggs so our cupcakes get nice and fluffy.

semi-sweet chocolate chips – the addition of chocolate chips makes these cupcakes perfect.

frosting – we make these super easy using store bought frosting, but homemade is also an option.

How to make banana and chocolate chip cupcakes

1. Preheat the oven to 375°. Line muffin tins with paper liners or spray with nonstick cooking spray.
2. Mash bananas in a medium bowl.
3. Beat cake mix, mashed bananas, water, butter and eggs in a large mixing bowl until combined. Batter will have small pieces of butter in it. Stir in chocolate chips. 
4. Divide batter between 24 muffin cups. 
5. Bake 18 to 24 minutes or until a toothpick inserted in center comes out clean. Transfer cupcakes to a wire rack and cool completely, about 20 minutes.
6. Frost cooled cupcakes.

Tips

• If you don’t have two 12 cup muffins pans you can make these in batches or use foil cupcake liners.
• We mix this batter by hand but you can use an electric mixer if you want.
• Dark pans cook and brown baked goods faster so if using them set the oven at a lower temperature than you would if you were using shiny pans, usually 25° lower will do it. 

Substitutions and additions

• Instead of softened butter you could use an equal amount of melted butter. 
• Swap the butter for unsweetened applesauce, vegetable oil or canola oil. 
• Use whatever flavor cake mix you want. Vanilla, white, chocolate, or even strawberry would all be tasty. 
• Chocolate, cream cheese, vanilla, caramel, buttercream, or mocha frosting would all be delicious on these cupcakes.
• Try different flavored chips, butterscotch, peanut butter, dark chocolate or milk chocolate baking chips are all great choices. 

Storage

Store in an airtight container in the fridge or at room temp for a few days.

How to freeze cupcakes

The best way to freeze frosted cupcakes – after they are cooled and frosted put them in the refrigerator for a couple of hours so the frosting sets up. Then wrap individual cupcakes in plastic wrap and place them in an airtight container. We use a large zip top freezer bag. 

To thaw cupcakes unwrap them and thaw at room temperature for about 30 minutes or in the fridge for a few hours. 

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