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Banana Chocolate Chip Cupcakes

Servings 24
Author Laura Doerr


  • 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


  1. Preheat oven to 350 degrees and line 24 cupcake cups with liners.

  2. Cream together butter, sugar, and brown sugar until smooth. Beat in eggs, mashed bananas, and vanilla extract.

  3. 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.

  4. Bake for 18-20 minutes or until toothpick comes out clean. Cool on a wire rack completely before frosting. 

For the frosting

  1. 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.

  2. 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.

  3. 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.

  4. Dip each frozen cupcake top into the melted chocolate. Return to the fridge to set up. Store in the refrigerator until ready to serve.