Chocolate Chip Banana Cupcakes with Nutella Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
Soft and moist banana cupcakes, filled with mini chocolate chips, and topped off with irresistibly creamy Nutella frosting!
  • 1 ½ cups All-Purpose Flour OR Better Batter Gluten Free Flour
  • ¾ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Salt
  • 2 Large Eggs
  • ½ cup Dark Brown Sugar
  • ½ cup Granulated Sugar
  • 2 Large Bananas, mashed
  • 6 Tablespoons Olive Oil
  • ¼ cup Milk - if using All-Purpose Flour; For Gluten Free, increase to 6 Tablespoons Milk (Any variety: cow’s, coconut, soy, almond, etc. all work well here.)
  • 1 teaspoons Vanilla Extract
  • ½ cup Mini Chocolate Chips
  • ½ cup Butter, softened to room temperature (or Earth Balance spread for Dairy-Free)
  • ⅓ cup Nutella (Or other chocolate-hazelnut spread)
  • 1 Tablespoon Dark Cocoa Powder
  • 2 cups Powdered Sugar
  • 2 Tablespoons Milk (any variety) or Cream
  • ½ teaspoon Vanilla Extract
  • Chocolate Chips (optional - for decorating)
  2. Prepare cupcake pans by lining 16 muffin cups with cupcake/muffin liners. Set aside. Preheat oven to 350 degrees F.
  3. In a medium mixing bowl, whisk to combine Flour, Baking Powder, Baking Soda, Cinnamon, and Salt. Set aside.
  4. In a large mixing bowl, whisk together Eggs, Dark Brown Sugar, and Granulated Sugar until combined. Add Mashed Bananas, Olive Oil, Milk, and Vanilla Extract, and whisk very well to combine all ingredients.
  5. Pour dry ingredients into the bowl of wet ingredients, and stir by hand with a large spoon or rubber spatula until ingredients are just combined. Do not overmix. Fold in Mini Chocolate Chips.
  6. Evenly divide the cake batter between the 16 prepared cupcake cups. This should fill them about ¾ of the way to the top.
  7. Bake for 17-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, or with a few moist crumbs attached (In my experience, the cupcakes using All-Purpose Flour finish baking closer to the 17-minute mark, and the Gluten Free cupcakes finish closer to the 19-minute mark, but every oven will be slightly different, so keep an eye on the cupcakes for the last few minutes of bake time).
  8. Allow cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack. Cool completely before frosting.
  10. In a large mixing bowl, using an electric hand mixer, cream the butter very well for about 2 minutes, until very fluffy and creamy.
  11. Add the Nutella and Cocoa powder, and beat for about 1 minute more, until very creamy.
  12. Add Powdered Sugar, Milk, and Vanilla, and beat on Low for about 1 minute, then turn up the mixer to High and beat for another 2 minutes. If needed, add more powdered sugar for a thicker frosting consistency, or more milk/cream for a thinner consistency.
  13. Pipe or spread frosting onto cooled cupcakes (I frosted mine with a knife), and decorate with chocolate chips, if desired.
  14. Store frosted cupcakes in a tightly sealed container in the refrigerator for up to 1 week. Unfrosted cupcakes freeze well, for up to 3-4 months.
  15. Makes 16 cupcakes
Recipe by SunnySideUps | Living Life Sunny Side Ups at