Chocolate Chip Banana Bread Muffin Cupcakes

Name: Chocolate Chip Banana Bread Muffin Cupcakes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12
Cuisine: Western
Ingredients: 3 banana ripe bananas, mashed; 130 g butter, melted; 2 eggs room temperature eggs; 150 g light brown sugar; 2 tbsp vanilla; 80 g sour cream or Greek yogurt; 200 g all-purpose flour; 1 tsp baking soda; 1 pinch salt; dark or milk chocolate chips + more for sprinkling on top; 1 banana ripe sliced banana; 1 tsp brown sugar; 1 tsp butter; 250 mL double cream; 140 g cream cheese; crushed Cadbury Mini Eggs; crushed walnuts; dried mango slices; mini eggs; walnuts; mini sprigs of thyme (optional)

These delightful chocolate chip banana bread muffin cupcakes are a perfect treat for spring and Easter celebrations. Topped with a luscious cream cheese frosting mixed with crushed Cadbury Mini Eggs and walnuts, and finished with a caramelized banana glaze, they are a feast for both the eyes and the taste buds. Garnished with dried mango slices, walnuts, mini eggs, and thyme, these cupcakes are a showstopper dessert. Enjoy the process of baking and decorating these...

banana ripe bananas, mashed

eggs room temperature eggs

sour cream or Greek yogurt

dark or milk chocolate chips + more for sprinkling on top

banana ripe sliced banana

crushed Cadbury Mini Eggs

mini sprigs of thyme (optional)

Step 1

Preheat the oven to 180°C.

Step 2

In a large mixing bowl, add the mashed banana, brown sugar, melted butter, sour cream, vanilla, and eggs.

Step 3

Mix for 2-3 minutes until well combined.

Step 4

Sieve in the all-purpose flour, salt, and baking soda. Mix until just combined.

Step 5

Add in the chocolate chips and fold them in. Do not overmix the batter.

Step 6

Fill the muffin cases and bake for 40 minutes, or until a toothpick inserted comes out clean.

Step 1

Cook the sliced banana, brown sugar, and butter in a pan over medium heat.

Step 2

Mash thoroughly with a fork until smooth, sticky, and paste-like in consistency.

Step 3

Let it cool before using.

Step 1

Whip the double cream until slightly firm.

Step 2

Add the cream cheese and mix well.

Step 3

Add the crushed Cadbury Mini Eggs and walnuts, and mix again.

Step 1

Pipe or spoon the frosting onto the muffins.

Step 2

Add a small spoonful of the caramelized banana glaze on top.

Step 3

Decorate with dried mango slices, mini eggs, walnuts, and a mini sprig of thyme (optional).

Ensure the bananas are ripe for maximum sweetness and flavor.

Do not overmix the batter to keep the muffins light and fluffy.

Let the banana glaze cool completely before adding it to the cupcakes.

Use room temperature eggs for better incorporation into the batter.

Feel free to adjust the garnish to suit your preferences or availability of ingredients.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works perfectly as a substitute for sour cream in this recipe.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin; if it comes out clean, they are ready.

Can I make the frosting ahead of time?

Yes, you can prepare the frosting ahead and store it in the refrigerator until ready to use.

Can I skip the garnish?

Yes, the garnish is optional and can be adjusted or omitted based on your preference.

What type of chocolate chips should I use?

You can use either dark or milk chocolate chips based on your taste preference.

banana ripe bananas, mashed

eggs room temperature eggs

sour cream or Greek yogurt

dark or milk chocolate chips + more for sprinkling on top

banana ripe sliced banana

crushed Cadbury Mini Eggs

mini sprigs of thyme (optional)

Step 1

Preheat the oven to 180°C.

Step 2

In a large mixing bowl, add the mashed banana, brown sugar, melted butter, sour cream, vanilla, and eggs.

Step 3

Mix for 2-3 minutes until well combined.

Step 4

Sieve in the all-purpose flour, salt, and baking soda. Mix until just combined.

Step 5

Add in the chocolate chips and fold them in. Do not overmix the batter.

Step 6

Fill the muffin cases and bake for 40 minutes, or until a toothpick inserted comes out clean.

Step 1

Cook the sliced banana, brown sugar, and butter in a pan over medium heat.

Step 2

Mash thoroughly with a fork until smooth, sticky, and paste-like in consistency.

Step 3

Let it cool before using.

Step 1

Whip the double cream until slightly firm.

Step 2

Add the cream cheese and mix well.

Step 3

Add the crushed Cadbury Mini Eggs and walnuts, and mix again.

Step 1

Pipe or spoon the frosting onto the muffins.

Step 2

Add a small spoonful of the caramelized banana glaze on top.

Step 3

Decorate with dried mango slices, mini eggs, walnuts, and a mini sprig of thyme (optional).

Ensure the bananas are ripe for maximum sweetness and flavor.

Do not overmix the batter to keep the muffins light and fluffy.

Let the banana glaze cool completely before adding it to the cupcakes.

Use room temperature eggs for better incorporation into the batter.

Feel free to adjust the garnish to suit your preferences or availability of ingredients.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works perfectly as a substitute for sour cream in this recipe.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin; if it comes out clean, they are ready.

Can I make the frosting ahead of time?

Yes, you can prepare the frosting ahead and store it in the refrigerator until ready to use.

Can I skip the garnish?

Yes, the garnish is optional and can be adjusted or omitted based on your preference.

What type of chocolate chips should I use?

You can use either dark or milk chocolate chips based on your taste preference.

Chocolate Chip Banana Bread Muffin Cupcakes

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Ingredients