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Banana-Chocolate Chip Cupcakes

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  • Prep 25 min
  • Total 1 hr 20 min
  • Servings 24
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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.
Updated Apr 13, 2020
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  • 1
    Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffins cups.
  • 2
    In 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.
  • 3
    Bake 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Garnish cupcakes with banana-shaped candies. Look for them in the candy aisle of the supermarket.
  • tip 2
    Try using a 2-inch metal scoop to put the perfect amount of cake batter into each muffin cup.
  • tip 3
    If you have brown bananas left over, you can freeze them to use for later. Simply peel, slice into pieces, place on a baking sheet and freeze. Once the banana pieces are frozen, you can transfer them to an airtight zip-top bag and store in the freezer until you’re ready to use them.


Nutrition Facts are not available for this recipe
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