Banana-Chocolate Chip Cupcakes

Fresh mashed bananas and chocolate chips turn ordinary cake mix into an extraordinary treat!

Banana-Chocolate Chip Cupcakes

BettyCrockerRecipe by BettyCrocker

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25 minutes

1 hour 15 minutes

24 cupcakes

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Nutrition Info

  • 1 Cupcake
  • 240
  • 10g
    (Saturated Fat 6g, Trans Fat 0g)
  • 30mg
  • 160mg
  • 35g
    (Dietary Fiber 1g, Sugars 24g)
  • 2g
  • Percent Daily Value*
  • 2%
  • 0%
  • 4%
  • 4%
  • Exchanges
  • 1 1/2
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 375°F. Make cupcakes following High Altitude Directions on box. Pour batter into 30 paper-lined muffin cups.

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

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

Directions

  1. 1Heat 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. 2With spoon, stir in chocolate chips. Spoon batter evenly into muffin cups.
  3. 3Bake 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. 4Spread frosting over tops of cooled cupcakes.

Categories: Course, Desserts, Cakes

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