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Banana-Chip Mini Cupcakes

4 | 3 Reviews
Total Time:Prep: 30 min. Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Beverly Coyde, Gasport, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

These cute little minis are packed with banana flavor, chocolate chips and topped off with creamy frosting. They make a great, fast snack when the kids come home from school. —Beverly Coyde, Gasport, New York

TEST KITCHEN APPROVED

Banana-Chip Mini Cupcakes

4 | 3 Reviews Add your review
Yield:3-1/2 dozen
Prep:30 min
Cook:15 min
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Ingredients

  • 1 package (14 ounces) banana quick bread and muffin mix
  • 3/4 cup water
  • 1/3 cup sour cream
  • 1 large egg
  • 1 cup miniature semisweet chocolate chips, divided
  • 1 tablespoon shortening
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Directions

  1. Preheat oven to 375°. In a large bowl, combine muffin mix, water, sour cream and egg; stir just until moistened. Fold in 1/2 cup chocolate chips.
  2. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a microwave, melt shortening and remaining chocolate chips; stir until smooth. Frost cupcakes.

Nutrition Facts

1 each: 65 calories, 2g fat (1g saturated fat), 6mg cholesterol, 57mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
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