Banana Chocolate Chip Cupcakes with Chocolate Fudge Buttercream Frosting Recipe

My friend Susan is going to cooking school and wants to specialize in baking. So when she posted these beautiful Banana Chocolate Chip Cupcakes on Facebook, I just had to share the recipe with my readers. She’s provided the recipe and instructions below!

In addition to these tasty Banana Chocolate Chip Cupcakes, she’s also shared the homemade Chocolate Fudge Buttercream Frosting recipe.

Banana Chocolate Chip Cupcakes

Measurements with easy to follow printable directions are located at the bottom of this post.

Ingredients:

*Cupcakes:*
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick UNSALTED butter, softened
½ cup sugar
¼ cup milk (I use whole milk)
2 teaspoons vanilla extract
2 eggs
2 ripe & mashed bananas
¾ cup semi-sweet chocolate chips (I use Ghirardelli)
*Frosting:*
½ cup, UNSALTED butter, softened
¼ cup shortening
1/3 cup unsweetened cocoa powder (I used Nestlé Tollhouse)
2 cups powdered sugar
2 Tablespoons whole milk (or more to your liking. DO NOT exceed ¼ cup! This is to give the frosting a creamy texture, it should not be watery.)
4 Tablespoons Hot Fudge topping (I use Smuckers)
1 Teaspoon vanilla extract

Directions:

*Cupcakes:*
Pre-Heat Oven to 350* F.

Line cupcake pan with paper liners.

In a medium bowl, combine the flour, baking powder, baking soda and salt.

In a large bowl, beat butter and sugar until combined. Add in the milk and vanilla, beat until just mixed (about 1 minute on medium speed).

Add eggs into sugar mixture 1 at a time, beating well after each addition, until thoroughly combined. Slowly beat in the dry flour mixture on low until combined (approximately 2 minutes after all dry ingredients have been added into large bowl). You should not see any clumps in the batter!

Slowly add in the 2 bananas and mix. I typically add in ½ of my plate of mashed bananas, and then mix it before adding in the 2nd portion.

Stir in chocolate chips by hand.

Bake until tops are golden brown and toothpick or cake tester inserted in the middle comes out clean. Approximately 17-20 minutes. (For me, this was actually 18 minutes, but all ovens are different!)
*Frosting:*
Cream together the softened butter and shortening

Sift the cocoa powder and powdered sugar together and then SLOWLY add to the creamed mixture 1/3 at a time. In between each 1/3, I add my tablespoons of milk, only adding a 3rd. Frosting should be smooth and thick. The milk portion is more to your preference, just remember DO NOT add more than ¼ cup or it will be entirely too runny!

After the mixture is well combined, add in the hot fudge topping and vanilla. Blend until smooth and creamy.

Adorn with banana chips and silver Star Sprinkles (Purchased at Hobby Lobby)! Of course, you could always use chocolate chips as well!!

To pipe my icing, I used Cake Boss tip# 1A which I purchased at Michaels. For piping bags, I used Wilton 16in. piping bags.

Print the recipe below!

Related Recipes: Chocolate Ganache Cherry Cheesecakes, White Chocolat Raspberry Bars, Chocolate and Banana Cream Puffs, Chocolate PB Banana Breakfast Wraps

5 from 1 vote

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Banana Chocolate Chip Cupcakes with Chocolate Fudge Buttercream Frosting #Recipe

An easy chocolate chip cupcakes recipe with chocolate buttercream frosting!

Course Dessert

Cuisine American

Keyword chocolate, cupcake

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Author Susan

Ingredients

• Cupcakes:
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 stick UNSALTED butter softened
• ½ cup sugar
• ¼ cup milk I use whole milk
• 2 teaspoons vanilla extract
• 2 eggs
• 2 ripe & mashed bananas
• ¾ cup semi-sweet chocolate chips I use Ghirardelli
• Frosting:
• ½ cup UNSALTED butter, softened
• ¼ cup shortening
• 1/3 cup unsweetened cocoa powder I used Nestlé Tollhouse
• 2 cups powdered sugar
• 2 Tablespoons whole milk or more to your liking. DO NOT exceed ¼ cup! This is to give the frosting a creamy texture, it should not be watery.
• 4 Tablespoons Hot Fudge topping I use Smuckers
• 1 Teaspoon vanilla extract

Instructions

1. Cupcakes:
2. Pre-Heat Oven to 350* F.
3. Line cupcake pan with paper liners.
4. In a medium bowl, combine the flour, baking powder, baking soda and salt.
5. In a large bowl, beat butter and sugar until combined. Add in the milk and vanilla, beat until just mixed (about 1 minute on medium speed).
6. Add eggs into sugar mixture 1 at a time, beating well after each addition, until thoroughly combined. Slowly beat in the dry flour mixture on low until combined (approximately 2 minutes after all dry ingredients have been added into large bowl). You should not see any clumps in the batter!
7. Slowly add in the 2 bananas and mix. I typically add in ½ of my plate of mashed bananas, and then mix it before adding in the 2nd portion.
8. Stir in chocolate chips by hand.
9. Bake until tops are golden brown and toothpick or cake tester inserted in the middle comes out clean. Approximately 17-20 minutes. (For me, this was actually 18 minutes, but all ovens are different!)
10. Frosting:
11. Cream together the softened butter and shortening
12. Sift the cocoa powder and powdered sugar together and then SLOWLY add to the creamed mixture 1/3 at a time. In between each 1/3, I add my tablespoons of milk, only adding a 3rd. Frosting should be smooth and thick. The milk portion is more to your preference, just remember DO NOT add more than ¼ cup or it will be entirely too runny!
13. After mixture is well combined, add in the hot fudge topping and vanilla. Blend until smooth and creamy.
14. Adorn with banana chips and silver Star Sprinkles (Purchased at Hobby Lobby)! Of course you could always use chocolate chips as well!!
15. To pipe my icing, I used Cake Boss tip# 1A which I purchased at Michaels. For piping bags I use Wilton 16in. piping bags, also purchased at Michaels.

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