[X]

Home > Recipes > Banana-Chip Mini Cupcakes

Banana-Chip Mini Cupcakes Recipe

Banana-Chip Mini Cupcakes Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

These cute little minis are packed with banana flavor, chocolate chips and topped off with creamy frosting. They make a great, fast snack when the kids come home from school. —Beverly Coyde, Gasport, New York

[X]

Rate Banana-Chip Mini Cupcakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Banana-Chip Mini Cupcakes Recipe

Prep: 30 min. Bake: 15 min./batch + cooling

Yield: 42 Servings

30 15 45

Ingredients

1 package (14 ounces) banana quick bread and muffin mix
3/4 cup water
1/3 cup sour cream
1 egg
1 cup miniature semisweet chocolate chips, divided
1 tablespoon shortening

Directions

In a large bowl, combine the muffin mix, water, sour cream and egg; stir just until moistened. Fold in 1/2 cup chocolate chips.
Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 375° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a microwave bowl, melt shortening and remaining chocolate chips; stir until smooth. Frost cupcakes. Yield: 3-1/2 dozen.

Nutritional Facts 1 cupcake equals 65 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 57 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Originally published as Banana-Chip Mini Cupcakes in Simple & Delicious March/April 2007, p51

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Banana-Chip Mini Cupcakes

Banana-Chip Mini Cupcakes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Oct. 03, 2011 by bwoody4

Grandkids loved them. Good after school snack. I added a couple bananas to batter - just made them moister.

Reviewed on Aug. 12, 2011 by joann13209

In answer to conniejo, if you have bananas that are getting over-ripe, just throw them, peels and all in the freezer. Then when you need a banana in a recipe, just defrost, peel and use -- no bananas wasted!

Reviewed on Apr. 03, 2011 by bananacicle

I made this recipe yesterday. The recipe was good, but could use improvement. I would add nuts and fresh bananas for some extra flavor and texture. I have add fresh bananas to cakes and muffins all the time and it has never changed how it has cooked. Although, if the banana chunks are to big or there is to many of them the muffins will fall apart. Also, if you are going to make this recipe, make the icing the night before and leave it at room temperature. It will help the texture. I hope this helps.

Reviewed on Sep. 14, 2009 by kstover

My granddaughter and I made these mini cupcakes and we liked the moistness. Yummy!