Our daughter's first birthday is coming up. We decided that we were going to make cupcakes for her birthday instead of ordering a big elaborate cake. Originally, we had decided on making our favorite, red velvet, cupcakes. After thinking about it for a little while, and lack of perfecting the red velvet recipe we've been concocting, I had a thought. She's having a monkey themed birthday...why not do something with bananas?! We had recently bought bananas for Maggie to try. She loves them in baby food form, but found out she doesn't like normal bananas. Now was the perfect time to start playing with a recipe since we're at the under 2 week mark. I couldn't find a chocolate banana cupcake recipe I was happy with just by reading. So, I came across this banana cupcake recipe and decided to add a few things to make it what I wanted. Here are the original and tweaked recipes. I am getting ready to make a 2nd batch with different tweaks so be waiting for that post as well!
The original recipe is in the link at the top of the post. Below are my adaptations.
CUPCAKE
made 22 cupcakes with my adaptations
Ingredients
1 1/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 overly ripe bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons pure vanilla extract
1 cup sugar
1 stick unsalted butter, room temperature
1 egg + 1 yolk
1/4 teaspoon cinnamon
1/3 cup cocoa powder
1 cup semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F and line cupcake tins with liners.
2. In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon and cocoa powder.
3. In a medium sized bowl, mash the bananas until smooth. Then add sour cream and vanilla and mix together.
4. Using an electric mixer, beat the sugar and butter until light and fluffy. Add the egg and yolk and beat until completely blended.
5. Add the flour mixture in 3 additions alternating with the banana/sour cream mixture. Beginning and ending with the flour mixture. Stir in chocolate chips then divide into cupcake tins.
6. Bake until tester comes out clean, 20-25 minutes. Let cupcakes completely cool before frosting.
FROSTING
Ingredients
1 3/4 cup powdered sugar
1 stick unsalted butter, room temperature
1 8 oz package of cream cheese, room temperature
1/2 cup smooth peanut butter (use a good brand and not freshly ground or old fashioned, I used Jif)
Directions
1. Sift powdered sugar into a large bowl.
2. Add butter, cream cheese and peanut butter to powdered sugar. With an electric mixter, beat until smooth and creamy.
Everything was extremely easy and delicious. I do have to say that I think there was too many chocolate chips and the batter was overly moist and didn't set completely. I want to even it out to 24 cupcakes I'm going to try again today and we will see how that comes out. I'll be posting my changes!
Finished Product!
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