These chocolate chip cupcakes with chocolate frosting are the perfect combination of vanilla & chocolate. Fluffy, buttery vanilla cupcakes. Chocolate chips. AND chocolate buttercream.

When cool, frost with buttercream icing.

After about six hours, the buttercream will be frozen.

Remove the cake or cupcakes from the freezer and wrap with plastic wrap.

You can keep a frosted cake or cupcakes in the freezer for up to three months.

But, other icings like cooked or boiled frosting don’t freeze well.

Dry baked goods have no place in my kitchen – which is exactly why I love baking with bananas. Not only do they add flavor, sweetness, and pair deliciously with so many flavors – but they also create the most perfectly moist treats. Like banana bread, banana muffins, or even these delectable banana doughnuts.

But sometimes I want delicious banana bread flavor AND I want something that falls in the dessert category. Something I can fill with chocolate and top with frosting. And this my friend – is exactly what we’re making today.

Flavorful, super moist Banana Chocolate Chip Cupcakes with Chocolate Frosting. All the flavor of banana bread – but in fluffier, lighter cupcake form and frosted with chocolate buttercream. Seriously – the combo of vanilla, cinnamon & bananas, mini chocolate chips and creamy milk chocolate frosting is perfection.

Now, it’s no secret that I love chocolate. Double chocolate cookies, gooey chocolate brownies – I’m obsessed. But when it comes to cakes and cupcakes, I actually prefer vanilla. There’s just something about the soft crumb, and buttery flavor that makes them my favorite.

To be honest, I buy a bunch of bananas almost every time I get groceries. And each time I know full well we won’t eat 5 bananas before they turn brown. But I love having an excuse to bake. And these banana chocolate chip cupcakes with chocolate frosting were this week’s byproduct of over shopping.

Talk about happy coincidence.


  • 1/3 cup butter (at room temperature)
  • 1 cup sugar
  • 1 large egg at room temperature
  • 2 cups cake flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 3/4 cup milk 2% or higher
  • 1 teaspoon vanilla
  • 3 tablespoons oil
  • 1 cup mini chocolate chips


  1. Preheat the oven to 350 degrees. Line muffin tins with cupcake liners.
  2. In a stand mixer, cream together the butter and sugar. Beat for 2 minutes.
  3. Add the egg and beat again.
  4. Sift together the flour, salt and baking powder. Set aside.
  5. In a separate bowl, mix together the milk, vanilla and oil.
  6. Add the dry ingredients alternately with milk mixture.
  7. Beat thoroughly after each addition.
  8. Fold in the chocolate chips.
  9. Fill the cupcake liners 2/3 full.
  10. Bake for 16-17 minutes or until the top of the cupcake bounces back when you touch it.
  11. Top with our favorite Chocolate Buttercream

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