June 17, 2014

Chocolate Covered Banana Cupcakes

This post first appeared on my original blog, Amy's Cooking Adventures in April 2013

Sometimes it's fun to play with unusual cupcake flavor combinations!

I just love chocolate & bananas, so I decided to bring those two together in a cupcake!

The cupcake itself is reminiscent of banana bread, only lighter and a touch sweeter.

Cupcakes weren’t the only thing I made with this recipe!  I’ll give you a sneak peek…

…but you’ll have to click on over to my other blog, Amy’s Confectionery Adventures to get all the details!

Recipe Notes:
*For the banana puree, process 2 large, ripe bananas, in a mini food processor until very smooth.  Alternately, use baby food bananas.

Chocolate Covered Banana Cupcakes
Adapted from Sarah Lynn’s Sweets

1 box white cake mix
1 cup all purpose flour
½ cup white sugar
½ cup brown sugar
3 tbsp canola oil
3 eggs
1 cup sour cream
2 tsp banana extract
1/3 cup water
1 cup pureed banana (see note)

Banana slices

Preheat the oven to 350 degrees F and line muffin tins with cupcake liners (alternately spray desired cake pans with nonstick spray).

Place all of the cupcake ingredients into the bowl of a stand mixer and beat until smooth; about 2 minutes.  Divide the batter into the prepared muffin tins, filling each cup ¾ full.

Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.  (8-inch cakes will take 30-35 minutes to cook through).  Move to wire racks and cool completely before frosting.

To frost, pipe chocolate frosting onto the cupcakes with a large circle tip (I used an Ateco #808), and garnish with banana slices.

Makes 28-30 cupcakes

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