Didn’t think the classic combo of yellow cake and chocolate frosting could get any better? It’s time to try this banana cake recipe! Ripe bananas add extra richness and moisture, while semisweet chocolate chips and creamy chocolate frosting add luscious chocolatey goodness inside and out. Get a batch of these off to a quick start with your box of Betty Crocker™ Super Moist™ yellow cake mix, and pretty soon you’ll have 24 little pick-me-ups ready for snacking, sharing or even freezing—just wait on the frosting, if you decide to freeze.
Banana-Chocolate Chip Cupcakes
- Prep Time 25 min
- Total 1 hr 20 min
- Servings 24
- Ingredients 7
Ingredients
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup mashed very ripe bananas (2 medium)
- 1/2 cup water
- 1/4 cup butter or margarine, softened
- 3 eggs
- 3/4 cup miniature semisweet chocolate chips
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
Instructions
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Step1Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffins cups.
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Step2In large bowl, beat cake mix, bananas, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Spoon batter evenly into muffin cups.
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Step3Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes. Frost cupcakes with frosting. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
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