Thursday, November 15, 2012

Banana Chocolate Chip Cupcake and Chocolate Cream Cheese Frosting

This post is dedicated to my dear friend Rachel, who is expecting her first baby (a boy!) in January. 
Rachel and I met in dental school, first person I really interacted with since we were in the same small group together. We hit it off pretty easily, having common grounds on a lot of things (including our love for The Amazing Race!). We hung out a lot during dental school, with our many weekend nights playing Euchre against our husbands. Since we both graduated dental school, we've moved to different places (although still within the same state) so we don't see each other as often as before... makes me miss her a lot.
When we (and by we I mean our small group of dental school friends) found out that she was pregnant, we offered to throw her a baby shower. Her mom was gracious enough to host the shower at her house. I jumped at the opportunity to bake the cupcakes for the party. I thought and thought of a cupcake flavor for her, and since the shower and baby room have a monkey theme, I thought banana would go well. I just had to make sure that she didn't have an aversion to bananas (she didn't), and it was all set. This "concoction" was a combination of different recipes I found and meshed together. The final product seemed to please everyone who tried it! Hope you enjoy it!!!
Banana Chocolate Chip Cupcakes
Yield: 30+ cupcakes

-2½ cups all-purpose flour
-1 Tbsp baking powder
-½ tsp salt
-12 Tbsp (1.5 sticks) unsalted butter, at room temperature
-2½ cups sugar
-6 eggs
-1 cup plus 2 Tbsp buttermilk
-1 1/3 cups mashed ripe banana
-1 cup mini chocolate chips

1. Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder, and salt; whisk together and set aside.  
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed.  Mix in mashed banana until well combined.  With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.
3. Divide the batter between the prepared cupcake liners, filling each about 3/4 full.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.  Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.

Chocolate Cream Cheese Frosting

-8oz cream cheese, room temperature
-1/4 cup (1/2 stick) unsalted butter, room temperature
-1/2 cup unsweetened cocoa powder
-3-4 cups confectioners' sugar
-Garnish - banana chips

1. In a bowl of a stand mixer fitted with the whisk attachment, cream together the butter and cream cheese on medium-high speed until smooth and creamy.
2. Add in cocoa powder and mix very well. Then add the confectioners' sugar, one cup at a time, until desired consistency. 
3. Pipe frosting onto cupcakes. Garnish the top with a whole banana chip (and eat the small chips!)

Cupcake recipe adapted from Annie's Eats
Frosting recipe adapted from Cupcake Project
Congratulations Rachel!

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