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Chocolate Chip Mini Cakes with Banana Icing!

The perfect moist chocolate bite with a delightful frosting, these are sure to be a new favorite combo!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: brunch, Dessert
Keyword: bananas, Bundt cake, cakes, chocolate, chocolate cupcakes, chocolatechips, desserts, icing, milk chocolate, mini Bundt cakes, mini cake, yum
Servings: 24 servings

Ingredients

CAKE

  • 2 1/2 cups All Purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup milk
  • 1/2 cup cocoa powder i use dark
  • 1 cup semi sweet chocolate chips

Banana Icing

  • 1 banana, sliced
  • 1 egg white
  • 1/8 tsp salt
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 1 tsp lemon juice

Toppings

  • 12 to 24 soft caramel candies, unwrapped
  • chocolate chips
  • sea salt flakes

Instructions

Cake

  • Heat the oven to 350°
  • In a large mixing bowl combine the flour, baking soda, baking powder, and salt. Set aside.
  • In a kitchen aid mixer or bowl with a hand mixer, add the vegetable oil and sugar. Mix on medium speed, scraping down the bowl when needed. Add vanilla and eggs. Beat until fluffy.
  • Now start adding the flour mixture and milk alternating until all mixed in well.
  • Add the cocoa, mix well. Scrape down and fill pan. Fill the pan about 3/4 full.
  • Bake for 20 minutes or until a toothpick comes clean.
  • Let them rest for 5 minutes then move to a cooling rack.

Icing

  • In a kitchen aid or using a hand mixer, combine all the icing ingredients. Beat until fluffy. About 3 minutes.
  • After the cakes have cooled, dip into the icing about 3/4 of the way and put back onto the rack. Top with desired toppings.
    Refrigerate for up to 3-4 days.
  • ENJOY!