Banana Chocolate Chip Cupcakes with Chocolate Frosting


Now that Mike is vegan and not eating sugar, I have been baking a lot less than I used to. But when my parents come over, my dad runs 14 miles with me, and there are brown bananas on the counter, I bake.

We had Open House at school last week and now there are just four weeks left in the school year.  I can’t believe I’m wrapping up my third year of teaching.  This was my toughest year yet and I almost bailed to go back to school to study public health…but after lots of contemplation and reflection, I realized the classroom really is where I belong for at least a few more years.


There are now four more weeks left in the school year, which feels simultaneously way too long and unbelievably short.  There are also four more weeks until the San Francisco marathon, and yesterday I bought matching shirts for my sister and me to wear.  Now we’re just trying to find a similar men’s top for our dad. Matching may be cheesy and ridiculous, but we’re doing it.


Banana Chocolate Chip Cupcakes with Chocolate Frosting


  • 1 1/3 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, at room temperature
  • 1/2 cup packed light brown sugar
  • 3/8 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2-3 mashed ripe bananas (1 cup)
  • 1 cup semisweet chocolate chips
  • Frosting
  • 1 stick (1/2 cup) butter, softened
  • 2 ounces unsweetened chocolate
  • 1 ounce semisweet chocolate
  • 3 1/2 cups powdered sugar
  • 1/4 cup milk (or more as needed)


    To make the cupcakes,
  1. Preheat the oven to 350 F and line 12 cupcake tins with paper liners.
  2. Sift the flour, baking soda, baking powder, and salt together and set aside.
  3. Cream the butter and two sugars in a stand mixer until light and fluffy.
  4. Add the egg and vanilla and mix until smooth.
  5. Add the banana and mix on low until just combined (it will look curdled)
  6. Stir the flour mixture in, just mixing until all traces of flour disappear.
  7. Gently fold in the chocolate chips.
  8. Divide the batter evenly among the cupcake tins and bake for 20-25 minutes or until a toothpick comes out clean.
  9. Remove cupcakes to a wire rack to cool.
  10. To make the frosting:
  11. Melt the chocolate in the top of a double boiler over simmering water and set aside to cool for a few minutes.
  12. Beat the butter and powdered sugar in the bowl of a stand mixer and add the chocolate.
  13. Add the milk, 1 tbsp at a time, until the frosting is smooth and spreadable.
  14. Pipe onto fully cooled cupcakes

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6 comments to Banana Chocolate Chip Cupcakes with Chocolate Frosting

  • We do banana chocolate chip bread all the time – can’t wait to try it with chocolate frosting.

  • Renee

    Woah – vegan AND sugarfree? AND coffee roasting!? We need to hang out soon so I can hear about all of this. I have questions!

  • Casey doesn’t eat dairy or sugar anymore either. Makes it a lot less fun for the rest of us, right? :)

  • I may need to make these after SF…like a post-race treat. I would kill for some frosting right now.

  • AG

    Don’t see why these couldn’t be made vegan! Then, the whole gang could enjoy!

  • Heidelind

    These are really delicious. I’ve made variations of these countless times, but this recipe is by far my favorite. I’ve started using Giradelli chocolate chips instead of Nestlé, I really think it makes a huge difference.

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