Banana-Chip Mini Cupcakes Recipe

Banana-Chip Mini Cupcakes Recipe
Staff Writer
Banana-chip cupcakes

Banana-chip cupcakes

Looking to satisfy your sweet tooth? Try one of these-mini banana cupcakes with chocolate frosting.


For the cupcakes:

Preheat the oven to 375 degrees.

In a large bowl, combine the muffin mix, water, sour cream, and egg; stir until just moistened. Fold in the chocolate chips.

Fill a greased or paper-lined miniature muffin pan two-thirds full with the batter. Bake for 12-15 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before transferring the cupcakes from the pans to a wire rack to cool.

For the frosting:

In a microwave, melt the shortening and chocolate chips; stir until smooth. Allow the frosting to cool for at least 5 minutes. Using a rubber spatula coat the tops of the muffins with a layer of frosting. 


Calories per serving:

158 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 5g 8%
  • Carbs 25g 8%
  • Saturated 3g 16%
  • Fiber 1g 5%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 2g
  • Polyunsaturated 0g
  • Protein 4g 8%
  • Cholesterol 18mg 6%
  • Sodium 156mg 7%
  • Calcium 65mg 7%
  • Magnesium 13mg 3%
  • Potassium 47mg 1%
  • Iron 2mg 9%
  • Zinc 0mg 1%
  • Phosphorus 23mg 3%
  • Vitamin A 25µg 3%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 2%
  • Niacin (B3) 0mg 0%
  • Vitamin B6 0mg 1%
  • Folic Acid (B9) 3µg 1%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 1µg 1%
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