Banana Chocolate Chip Cupcakes with Chocolate Coated Vanilla Whipped Cream Frosting
I realize this title is quite the mouthful…well so is biting into one of these bad boys! I always have trouble naming recipes…I want them to be unique, but I also want the reader to know exactly what is all in the recipe. This is probably my 4th or 5th recipe that uses bananas, but they are just so easy to bake with, and pair really well with other ingredients, and I ALWAYS have them in my freezer ready to use.
I absolutely love chocolate with bananas, and I always add mini chips to my banana bread. These cupcakes are dense which is perfect to hold up the chocolate dipped frosting. If you’ve been following my cupcake recipes you know I love a good whipped cream frosting over a buttercream, and I add cream cheese to all my frostings, sooo good! The cream cheese really helps to hold up the fresh whipped cream, but still keeps the frosting light and fluffy.
Full disclosure, these are messy to eat! The dipped crunchy chocolate is super satisfying to bite into…but honestly it’s easier with a fork! The chocolate just gives it that shiny dipped ice cream cone feel, super fun to make and eat! I add a little bit of coconut oil into the chocolate chips when melting, it helps it create that crisp shiny shell.
Really fun to make with kids, they’ll love helping dip these into a bowl of melted chocolate!
Banana Chocolate Chip Cupcakes
- 1 stick unsalted butter softened
- 2/3 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 3 ripe bananas mashed
- 3 tsp vanilla extract
- 2 cups flour
- 3 tsp baking soda
- 1 cup mini chocolate chips semi-sweet
For the frosting
- 8 oz cream cheese room temperature
- 1/2 cup sugar
- 2 tsp vanilla extract
- 2 cup heavy whipping cream
For the chocolate shell
- 10 oz dark chocolate chips 60% cocoa
- 3 tbsp coconut oil
Preheat oven to 350 degrees and line 24 cupcake cups with liners.
Cream together butter, sugar, and brown sugar until smooth. Beat in eggs, mashed bananas, and vanilla extract.
In a medium bowl, whisk together the flour and baking soda. Add mixture to the butter and sugar mixture. Stir or use mixer to combine. Stir in chocolate chips. Fill muffin tins about 2/3 cup full, using a scoop.
Bake for 18-20 minutes or until toothpick comes out clean. Cool on a wire rack completely before frosting.
For the frosting
Beat together the cream cheese and sugar until smooth. Add in vanilla extract. Pour in the heavy whipping cream and beat on med-high for about 2 minutes or until stiff peaks form.
Scoop frosting into a piping bag or large zip top baggie. Pipe in circle motions onto each cupcake to form a "cone" shape with the frosting. Place frosted cupcakes into freezer for about 20-30 minutes to set up before dipping.
Melt the dark chocolate chips and coconut oil over a double boiler or in the microwave, stirring often until smooth. Pour melted chocolate and coconut oil mixture into a small but deep bowl or large coffee mug. I found a good sized coffee mug works great, you want to be able to dip the cupcake top into it deep enough that it won't touch the bottom.
Dip each frozen cupcake top into the melted chocolate. Return to the fridge to set up. Store in the refrigerator until ready to serve.