Banana Chocolate Chip Cupcakes with Chocolate Frosting

I bet lots of people have New Year’s Resolutions to eat more healthy foods, like fruit. Let me tell you that it would be so much easier to eat fruit if it always came in cupcake form! These cupcakes, though they don’t look all puffy and perfect (likely due to my choice to use baking powder instead of baking soda… oops!), they are packed with all the right flavors. The key is the pairing of the mellow sweetness of banana and the rich, chocolatey punch of the fudge-like frosting.

You want to start off with a banana, all chopped up. If it’s ripe, it will make it easier for you to mash it into a pulp.

Cream together butter and sugar, until it’s light an fluffy.

Incorporate the banana mash.

Add the eggs… the mixture looks a little curdled right now, but it will be okay. Especially if you end up using baking soda instead of baking powder…

Add the dry ingredients.

Now for the chocolate chips. The great thing about adding chocolate chips in this recipe is that because the dough is pretty light, the chocolate chips will mostly sink to the bottom of the cupcake, giving people a nice little surprise when they bite down. My friends all thought it was just chocolate frosting, but liked the the extra crunch at the end. Think of it like a chocolate chip crust to your cupcake!

Situate them in cupcake wrappers.

As you can see, they did not rise much. Usually recipes from Crazy About Cupcakes all rise beautifully, so I know it’s because I tweaked the recipe out of my own laziness. šŸ˜¦ They will still taste delicious though!

Frost the cupcakes with your choice of chocolate frosting. I’ll share the recipe I used (also from her book) but it’s super hard to pipe on. It’s more of the spread with an offset spatula sort of frosting, but that’s because it’s super dense and rich.

Mmm… lovely banana flavor, awesome chocolate flavor and texture!

Banana Cupcakes from Krystina Castella’s Crazy About Cupcakes

  • 1/2 pound or 2 sticks of unsalted butter at room temperature
  • 1 cup of granulated sugar
  • 2 large eggs
  • 1 cup of mashed ripe bananas (1 large banana was enough for me)
  • 1 3/4 cup of all purpose flour
  • 1 teaspoon of baking soda (I failed and used two teaspoons of baking powder…)
  • 5 tablespoons of milk
  • 2 teaspoons of vanilla extract
  • Optional, but not really: Lots of chocolate chips!

Chocolate Frosting from Krystina Castella’s Crazy About Cupcakes

  • 6 tablespoons of butter
  • 2 teaspoons of vanilla extract
  • 3 cups of confectioners’ sugar
  • 3/4 cup of cocoa powder
  • 1/3 cup of milk



About kraftedbykelly
I'm a California girl living in Durham, North Carolina. I like to focus on baking from scratch, student-friendly cooking, and both high and low dining.

3 Responses to Banana Chocolate Chip Cupcakes with Chocolate Frosting

  1. Pingback: Banana Chocolate Chip Pound Cake « Krafted by Kelly

  2. jjme says:

    Oooo. This looks so good! I am usually not a big fan of muffins, but I can’t say no to anything banana and chocolate šŸ˜› I’m going to try your recipe next time I decide to bake something. Thanks! šŸ™‚

  3. Pingback: Banana Chocolate Chip Cupcakes « Little Brown Bag

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