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Banana Chocolate Chip Cupcakes

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These moist and fluffy cupcakes are packed with ripe banana flavor and loaded with melty chocolate chips. Perfect for lunchboxes, parties, or a cozy treat at home. They’re a banana bread–cupcake hybrid you’ll want on repeat!

Ingredients

Scale

For the Cupcakes:

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 tsp cinnamon (optional but cozy!)

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/2 cup sour cream or plain Greek yogurt

  • 1 cup mashed ripe bananas (about 2 medium bananas)

  • 3/4 cup mini or regular chocolate chips

Optional Topping (Banana Frosting or Chocolate Ganache):

  • For frosting: Cream cheese or chocolate buttercream

  • For ganache: 1/2 cup chocolate chips + 1/4 cup heavy cream

Instructions

1. Preheat the Oven:

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Whisk Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

3. Cream Butter & Sugars:

In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.

4. Add Bananas & Sour Cream:

Mix in the mashed bananas and sour cream until combined.

5. Combine & Fold in Chocolate Chips:

Gradually add the dry ingredients to the wet mixture. Stir until just combined. Gently fold in the chocolate chips.

6. Bake:

Spoon batter evenly into cupcake liners, filling about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

7. Top (Optional):

Frost with your choice of topping, drizzle with ganache, or keep them simple and sprinkle with powdered sugar.

Serving Suggestions:

 

  • Frost with chocolate or peanut butter buttercream

  • Dust with powdered sugar for a lighter touch

  • Pair with coffee or a glass of cold milk

Notes

Pro Tips:

  • Use super ripe bananas for the sweetest flavor

  • Mini chocolate chips distribute more evenly throughout the cupcakes

  • Let cupcakes cool completely before frosting to avoid melting

Common Mistakes to Avoid:

  • Overmixing the batter – can make the cupcakes dense

  • Underbaking – always test with a toothpick

  • Frosting too soon – wait until they’re fully cool!

Storage Instructions:

  • Store in an airtight container at room temp for up to 2 days

  • Refrigerate (if frosted) for up to 4 days

  • Freeze unfrosted cupcakes for up to 2 months

 

Enjoy your Banana Chocolate Chip Cupcakes — a little bite of comfort and chocolatey joy! 

Find it online: https://bakesbliss.com/banana-chocolate-chip-cupcakes/