Banana Chocolate Chip Cupcakes

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. 

Ingredients:

  • 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!

Love, B

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