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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
  • Total Time
    Prep: 30 min. Bake: 15 min. + cooling
  • Makes
    3-1/2 dozen

Ingredients

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

Directions

  • 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.
Nutrition Facts
1 each: 65 calories, 2g fat (1g saturated fat), 6mg cholesterol, 57mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:
  • MarineMom_texas
    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.

  • bwoody4
    Oct 3, 2011

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

  • cherrylady
    Aug 13, 2011

    No comment left

  • joann13209
    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!

  • bananacicle
    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.

  • beatriz javier
    Sep 15, 2009

    No comment left

  • Buttons3435
    Sep 15, 2009

    No comment left

  • kstover
    Sep 14, 2009

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

  • KLR3
    Sep 14, 2009

    No comment left

  • anita.long
    Sep 14, 2009

    No comment left