Banana cupcakes studded with chocolate chips and topped with milk chocolate ganache make the most irresistible banana chocolate chip cupcakes!
I couldn’t decide between Banana Snickerdoodle Cupcakes from earlier this month and a chocolate version so naturally I made both. I’m so happy I did because these banana chocolate chip cupcakes turned out to be so chocolatey and moist. If you love bananas and chocolate you’re definitely going to love these!
How to make banana chocolate chip cupcakes
My banana chocolate chip cupcakes are adapted from my Chocolate Chip Banana Cake. While the cupcakes are cooling, you can make the milk chocolate ganache. After your cupcakes and ganache are cooled, spread the ganache over the cupcakes and they are ready to enjoy!
Banana Chocolate Chip Cupcakes
I love using bananas in recipes because it makes such a soft and moist cake. They taste delicious and give a super fluffy moist texture. I also love that you can use the fruit after most people wouldn’t usually eat them. In fact, the browner they are, the better they are for baking.
- Bananas: Bananas come in all different sizes so I recommend using a digital scale to measure them. You should have 175 grams of mashed banana or about ¾ cup. If you are just a little under you can add some water to get to that measurement.
- Flour: All-purpose flour is my go to because most people have it at home. A common mistake is over measuring flour, so I suggest using a digital scale.
- Sugar: Although bananas are sweet, I still find the need to add a little extra sugar.
- Egg: I use large, room temperature eggs. If your eggs are still cold you can put them in hot water for 5-10 minutes.
- Fat: I use vegetable or canola oil but you can use any neutral oil or even olive oil for a slight added flavor.
- Liquid: I use Greek yogurt to justify eating these for breakfast, lol but sour cream works too!
Milk Chocolate Ganache
To top off the cupcakes I made a simple milk chocolate ganache. I like to simmer my cream on the stove and then pour it over the chocolate as opposed to microwaving. I find that whenever I microwave it, I don’t get an even melt in my chocolate and then I either end up with burned chocolate or tiny bits of chocolate throughout the ganache.
Frequently Asked Questions (FAQs)
What is the difference between banana cupcakes and banana muffins?
Well this is a debate but TO ME, muffins are denser, crumblier, and have that classic muffin top. The ingredients you use and the ratio of ingredients differs to reflect the difference in texture. But if you want to leave these unfrosted and call them muffins, I’m game.
What other frosting can I use?
Any frosting will work on these cupcakes. If you want to add milk chocolate to a buttercream I suggest Swiss Meringue Buttercream, French Buttercream, or American Buttercream. You can check out my book Frosted for 13 base frosting recipes and 60 different variations on how to use them!
Can I turn this into a cake?
If you double the recipe, you can make:
- three layer 6 inch cake
- two layer 8 or 9 inch cake
- 24 cupcakes
- 9×13 inch sheet cake
How to store Banana Chocolate Chip Cupcakes
You can store your banana chocolate chip cupcakes at room temperature for 1-2 days or in the fridge for up to a week. You can also store them in the freezer in an airtight container for 1-2 months.
When you want to serve them, remove them from the fridge and allow them to sit at room temperature for 1-2 hours before serving. If they are frozen, thaw in the fridge overnight or at room temperature the morning of.
Thanks so much for reading today’s post! If you have any questions just comment down below, I’m happy to answer! If you make these banana chocolate chip cupcakes I would love to see them. Make sure to tag me @baranbakery on instagram and check out my cookbook, Frosted.
As always, have a blessed day and happy baking!
- 1 1/4 cups (150g) all-purpose flour, spooned and leveled
- 1/2 Tbsp (5g) baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 3/4 cups (150g) granulated sugar
- 1 large egg, room temperature
- 1/4 cup (56g) greek yogurt
- 1/4 cup (59mL) vegetable oil
- 1 tsp vanilla extract
- 2 medium (175g or 3/4 cup) ripe bananas, mashed (add water to make up the difference to 175g)
- 1 cup (6oz) milk chocolate chips
Milk Chocolate Ganache
- 1/2 cup (118mL) heavy whipping cream
- 1 1/2 cups (9oz) milk chocolate chips
- Preheat the oven to 350F/177C convection (325F/163C conventional) and line 12 muffin tins.
- In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
- In a large bowl, whisk together the sugar and egg until they’re smooth. Add the greek yogurt, oil and vanilla extract, whisking them until they’re completely combined.
- Add the bananas to the mixture and mix until they’re fully combined. Then fold in the dry ingredients, just until the last streak of flour is incorporated. Mix in the chocolate chips, just until they are evenly distributed.
- Pour the batter into the prepared tins, filling them 2/3-3/4 full, and bake for 21 minutes. Remove them from the oven and allow them to cool for at least 5-10 minutes before removing them from the pan to cool completely.
Milk Chocolate Ganache
- In a small pot, heat the cream over medium-low heat, just until it begins simmering. Pour it into a larger bowl over the chocolate chips and cover it for 1-2 minutes.
- Slowly stir until all of the chocolate is melted and combined with the cream. Cover it and allow it to cool while the cupcakes cool.
- Once the ganache and cupcakes are cooled to room temperature, use an offset spatula to spread the ganache on top of the cupcakes.
Amount Per Serving: Calories: 385Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 148mgCarbohydrates: 48gFiber: 2gSugar: 33gProtein: 6g
Nutrition information may not be fully accurate.