21 June 2008

Banana Chocolate Chip Cupcakes

Just yesterday I returned from a visit with my boyfriend. When we're not in school we don't really get to see each other all that often because of the distance [about a two hour drive]. I love taking a little something special down to his family when I visit and I usually go with brownies. This time I was feeling daring [that's definitely not the word to use here, but it sounds more exciting] and decided I would go with some cupcakes instead. We had some over-ripe bananas hanging out in the refrigerator so I figured I'd use those up and make some banana chocolate chip cupcakes. Again, I turned to my new cupcake book for the recipe.

Banana Chocolate Chip Cupcakes
adapted from 100 Best Cupcake Recipes

2 cups plus 4 tablespoons cake flour [eliminate the extra tablespoons if using regular flour]
1 1/2 cups sugar
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup vegetable oil

2 eggs
1/4 cup milk [I used buttermilk]
1 teaspoon vanilla

2 medium mashed bananas [about 1 cup]
chocolate chips [I didn't measure these out, but rather tossed them in to my liking]

Preheat oven to 350 degrees Fahrenheit. Line muffin cups with baking cups.
Combine flour, sugar, brown sugar, baking powder, salt, cinnamon, and allspice in a large bowl. Add oil, eggs, milk and vanilla. Beat on medium speed for 2 minutes or until well blended. Beat in bananas until well blended. Spoon batter into prepared muffin cups, filling three-fourths full.
Bake 25 to 30 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.

I seriously wish you could smell the aroma these cupcakes gave off while they baked. The cinnamon and the allspice were so fragrant and I couldn't wait to try one of these...so I didn't! I called my sister over to help me taste-test the cupcakes [we had to make sure they were good enough to send down to Bryce's family] and she was more than happy to oblige.
I loved the texture of these. They were incredibly moist from the banana and oil and the spices complimented the banana quite well. The chocolate chips I used were a little dark and I think milk chocolate chips would have been a better match for this cake.
So now...frosting...We were running a little low on stick butter and I take full responsibility for this because of my obsessive baking since returning home from school. So due to that and the fact that I didn't want to wait for butter to soften, I decided to go with a frosting that didn't require butter. I ended up choosing the marshmallow frosting I used on the s'more cupcakes because I figured that would go pretty well with banana and chocolate. Well...it was okay. I would have preferred a chocolate frosting or even a peanut butter frosting [which Bryce's mom would have avoided]. But even though I wasn't completely impressed with the combination, everyone else seemed to really
enjoy them. Also, the piping on these cupcakes was awesome. I was so proud of myself afterwards. It made me want to go out and buy more tips to try!

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