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Banana-Chip Mini Cupcakes Recipe
Banana-Chip Mini Cupcakes Recipe photo by Taste of Home

Banana-Chip Mini Cupcakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:42 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 42 servings

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

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.

Directions

  1. Preheat oven to 375°. In a large bowl, combine muffin mix, water, sour cream and egg; stir just until moistened. Fold in 1/2 cup chocolate chips.
  2. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a microwave, melt shortening and remaining chocolate chips; stir until smooth. Frost cupcakes. Yield: 3-1/2 dozen.
Originally published as Banana-Chip Mini Cupcakes in Simple & Delicious March/April 2007, p51

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.

Reviews for Banana-Chip Mini Cupcakes

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 2, 2013

I've made these numerous times and have served them at bunches. They were a huge hit. They are easy to prepare and taste delicious. Definitely five stars.

MY REVIEW
Reviewed Oct. 3, 2011

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

MY REVIEW
Reviewed Aug. 12, 2011

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!

MY REVIEW
Reviewed Apr. 3, 2011

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.

MY REVIEW
Reviewed Sep. 14, 2009

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

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