This past weekend I was off of work and it was cold, rainy and just plain nasty outside. So, I decided to try out a recipe that I have been wanting to try for a while now. These cupcakes remind me of my Grandma’s Banana Chocolate Chip Oatmeal Cookies (minus the oatmeal) and I was really excited to try the recipe out. The recipes come from this book. I found this book at my local Schuler Bookstore and instantly fell in love with it. After about 10 minutes of arguing with my frugal mind I decided to spend the $20 on it. I have only made one other recipe from it so far but I am sure I will be sharing more with you sooner or later.
Banana Chocolate Chip Cupcakes
You start off with a basic yellow cake recipe or if you are in a hurry a boxed mix will do. Here is the recipe I used.
2 1/3 c. all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 c. butter, softened
1 1/4 c. sugar
1 teaspoon vanilla
1/4 c. milk
2 very ripe bananas
3/4 c. mini. semisweet chocolate chips
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Grease and flour muffin cups or spray with baking spray with flour (I didn’t do this and they turned out fine).
- In medium bowl, mix flour, baking powder and salt; set aside.
- In a large bowl (I use my kitchen-aide bowl and mixer), beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low-speed, alternate adding flour mixture, about 1/3 of the mixture at a time, and milk, about 1/2 at a time, beating just until blended.
- Blend in mashed bananas. Stir in miniature chocolate chips.
- Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Frost when fully cooled.
The frosting recipe I used also came from the Betty Crocker the Big Book of Cupcakes.
Creamy Chocolate Frosting
1/2 c. butter or margarine, softened
3 oz. unsweetened baking chocolate, melted and cooled
3 c. powdered sugar
2 teaspoons vanilla
3 to 4 tablespoons milk
- In large bowl (again I used my kitchen-aide), mix butter and chocolate. Stir in powdered sugar. Beat in vanilla and milk until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 24 cupcakes.
Notes: Cupcakes are delicious without the frosting. I enjoyed mine better hot out of the oven with a cold glass of milk then with the frosting on it. The frosting is not very chocolatey tasting to me. Makes way more frosting then just for 24 cupcakes. I used 3 bananas rather than 2, they were very moist but still baked up nice. Also, all pictures above are my property and the recipes belong to Betty Crocker.