Banana-Chocolate Chip Cupcakes

Banana-Chocolate Chip Cupcakes
80 min.
24
228kcal

Suggestions


Indulge your sweet tooth with these delightful Banana-Chocolate Chip Cupcakes, a perfect treat for any occasion! Combining the rich flavors of ripe bananas and semi-sweet chocolate chips, these cupcakes are not only delicious but also incredibly easy to make. With just a box of Betty Super Yellow Cake Mix as your base, you can whip up a batch of 24 scrumptious cupcakes in about 80 minutes.

These cupcakes are a fantastic way to use up those overripe bananas sitting on your counter, transforming them into a moist and flavorful dessert that everyone will love. The addition of chocolate chips adds a delightful burst of sweetness, making each bite a heavenly experience. Topped with Betty Rich & Creamy Chocolate Frosting, these cupcakes are sure to impress your family and friends.

Whether you're hosting a birthday party, a casual get-together, or simply craving something sweet, these Banana-Chocolate Chip Cupcakes are the perfect solution. They are not only visually appealing but also pack a satisfying punch of flavor and texture. So, roll up your sleeves, gather your ingredients, and get ready to bake a batch of these irresistible treats that will leave everyone asking for seconds!

Ingredients

  • box cake mix yellow
  • cup banana very ripe mashed (2 medium)
  • 0.5 cup water 
  • 0.3 cup butter softened
  •  eggs 
  • 0.8 cup semisweet chocolate chips miniature
  • 16 oz chocolate frosting 

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 375°F (350°F for dark or nonstick pan).
  2. Place paper baking cup in each of 24 regular-size muffins cups.
  3. 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.
  4. Bake 18 to 24 minutes or until toothpick inserted in center comes out clean.
  5. Remove from pan to cooling racks. Cool completely, about 30 minutes. Frost cupcakes with frosting. Store loosely covered.

Nutrition Facts

Calories228kcal
Protein3.86%
Fat35.7%
Carbs60.44%

Properties

Glycemic Index
2.28
Glycemic Load
0.69
Inflammation Score
-2
Nutrition Score
4.1430435206579%

Flavonoids

Catechin
0.38mg
Kaempferol
0.01mg

Nutrients percent of daily need

Calories:227.54kcal
11.38%
Fat:9.2g
14.16%
Saturated Fat:3.6g
22.48%
Carbohydrates:35.06g
11.69%
Net Carbohydrates:33.88g
12.32%
Sugar:23.73g
26.36%
Cholesterol:20.9mg
6.97%
Sodium:222.57mg
9.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:6.74mg
2.25%
Protein:2.24g
4.48%
Phosphorus:113.74mg
11.37%
Manganese:0.2mg
10.14%
Copper:0.16mg
7.76%
Iron:1.3mg
7.2%
Calcium:55.8mg
5.58%
Magnesium:21.6mg
5.4%
Vitamin B2:0.09mg
5.13%
Fiber:1.18g
4.73%
Folate:18.7µg
4.67%
Selenium:3.17µg
4.53%
Vitamin E:0.67mg
4.49%
Vitamin B1:0.06mg
3.93%
Potassium:120.05mg
3.43%
Vitamin B3:0.63mg
3.15%
Vitamin B6:0.05mg
2.63%
Zinc:0.39mg
2.6%
Vitamin A:122.17IU
2.44%
Vitamin B5:0.21mg
2.13%
Vitamin B12:0.09µg
1.44%
Vitamin K:1.2µg
1.15%