Retro Banana Chocolate Chip Cupcakes with Cocoa Frosting

Retro Banana Chocolate Chip Cupcakes with Chocolate Buttercream Icing (from The Back in the Day Cookbook)

[The recipe calls for a chocolate cream cheese icing but I’m using a lower fat recipe from my favorite Penzeys cocoa cake]


  • 2 c cake flour
  • 1 1/3 c sugar
  • 1 t baking powder
  • 1 t baking soda
  • 1 t fine sea salt
  • 2 eggs separated
  • 1 large egg white
  • 1/4 t cream of tartar
  • 3/4 c buttermilk
  • 1/3 c canola oil
  • 1 t vanilla extract
  • 1 c mashed ripe banana (about 2 1/2 large)
  • 1/2 c chocolate chips (I used mini)

Beat egg whites with cream of tartar until frothy. Add 1/3 c sugar and whip until soft peaks form. Set aside.

In a large bowl whisk cake flour, 1 c sugar, baking soda, baking powder and salt. Make a well in the center of the dry ingredients. Add half of the buttermilk, the oil, vanilla, and the mashed bananas. Whisk or stir for 1-2 minutes. Add the egg yolks and the rest of the buttermilk, stirring until just combined. Gently fold in the beaten egg whites and chocolate chips.

Line 24 cupcake liners in pans. Use an ice cream scoop and fill about 3/4 way to the top. I had extra batter so made a mini 1 layer cake. You probably have enough batter for 6 more cupcakes, but I didn’t feel like waiting for my pans. Bake at 350 for about 18-20 minutes until a toothpick inserted in the center comes out clean. Cool 20 minutes.

Penzeys Cocoa Icing:

  • 1/3 cup unsalted butter, softened
  • 1/3 cup cocoa powder
  • dash salt
  • 6-8 cups powdered sugar (I only used about 3 cups)
  • 1 tsp. pure vanilla extract
  • 2-3 tbl. hot water
For the icing, cream together the butter and cocoa powder until fluffy. Add dash of salt. Gradually add the powdered sugar, beating well. Add the vanilla extract and mix well. Add just enough water to reach your desired consistency. Frost cupcakes.