Banana Chocolate Cupcakes
Indulge in the perfect blend of rich chocolate and naturally sweet bananas with these irresistible Banana Chocolate Cupcakes. Infused with the moistness of ripe bananas and the decadence of semi-sweet chocolate chips, these cupcakes are a delightful twist on classic desserts. A hint of cocoa powder gives each bite a deep, velvety chocolate flavor, while the combination of granulated and brown sugar adds a touch of caramel-like sweetness. Perfectly fluffy and ready in just 35 minutes, these banana chocolate treats are ideal for everything from after-school snacks to dinner party desserts. Whether you enjoy them plain or topped with your favorite frosting, these cupcakes are sure to become a household favorite. Keywords: banana chocolate cupcakes, moist cupcakes, easy chocolate dessert, banana recipes, chocolate chip cupcakes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1.5 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup milk
- 0.5 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a large mixing bowl, mash the ripe bananas until smooth. Add the unsalted butter (melted and slightly cooled), granulated sugar, and brown sugar. Mix until well combined.
Beat in the eggs one at a time, followed by the vanilla extract. Continue mixing until the wet ingredients are smooth and creamy.
In a separate medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, alternating with the milk, starting and ending with the dry ingredients. Mix gently until just combined — do not overmix.
Fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Frost or garnish as desired, or enjoy the cupcakes as is!
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 2058 mg | 89% | |
| Total Carbohydrate | 388.0 g | 141% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 237.4 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 276 mg | 21% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
