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Banana-Chocolate Chip Cupcakes

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Banana-Chocolate Chip Cupcakes
  • Prep 25 min
  • Total 1 hr 15 min
  • Ingredients 7
  • Servings 24
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Fresh mashed bananas and chocolate chips turn ordinary cake mix into an extraordinary treat!
Updated May 7, 2009

Ingredients

  • 1 box (18.25 oz) yellow cake mix with pudding in the mix
  • 2 very ripe medium bananas, mashed (about 1 cup)
  • 1/2 cup water
  • 1/4 cup butter or margarine, softened
  • 3 eggs
  • 3/4 cup miniature semisweet chocolate chips
  • 1 can (16 oz) chocolate or dark chocolate ready-to-spread frosting

Steps

  • 1
    Heat oven to 375°F. Line 24 muffin cups with paper baking cups. In large bowl with electric mixer, beat cake mix, bananas, water, butter and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • 2
    With spoon, stir in chocolate chips. Spoon batter evenly into muffin cups.
  • 3
    Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups; place on wire racks. Cool completely, about 30 minutes.
  • 4
    Spread frosting over tops of cooled cupcakes.

Tips from the Pillsbury Kitchens

  • tip 1
    For fun, garnish cupcakes with banana-shaped candies. Look for them in the candy aisle of the supermarket.

Nutrition Information

240 Calories, 10g Total Fat, 2g Protein, 35g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
240
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
160mg
7%
Potassium
100mg
3%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
4%
Sugars
24g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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