Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! These Banana Chocolate Chip Cupcakes are not just a dessert – they're a magical fusion of moist, banana-infused goodness and decadent chocolate chips that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality cupcakes right from your own kitchen, guaranteed to impress family and friends with minimal effort and maximum flavor!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease with cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- Mash the ripe bananas with a fork until smooth and no large chunks remain.
- Gently fold the mashed bananas into the butter mixture until evenly incorporated.
- Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or frost with chocolate or cream cheese frosting before serving.
Tips
- Always use ripe bananas with brown spots for maximum natural sweetness and moisture.
- Make sure your butter and eggs are at room temperature to ensure smoother mixing and better texture.
- Don't overmix the batter – mix just until ingredients are combined to keep cupcakes tender.
- Use an ice cream scoop for perfectly uniform cupcake sizes.
- Check cupcakes a few minutes before recommended baking time, as oven temperatures can vary.
- Let cupcakes cool completely before frosting to prevent melting and sliding.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 65mg
