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Banana-Chip Mini Cupcakes

 Banana-Chip Mini Cupcakes
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
42 ServingsPrep: 30 min. Bake: 15 min. + cooling


  • 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


  • 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.
  • 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.
  • For frosting, in a microwave, 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.