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

Ingredients:

-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

Directions:
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

Ingredients:

-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

Directions:

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!

Roasted Banana Cupcake with Honey-Cinnamon Frosting

My, how time flies... it has been such a long time since I posted last in this blog. Here is a little update with my life in general: 

Daughter - she is an energetic three year old who owns every bit of the word "terrible threes"! Ok, that makes her sound bad... she is actually a sweetheart (most of the time), but when she wants something and doesn't get her way, watch out! She is slowly learning how to cope with the environment around her and not be so fiery at times. She is a wonderful big sister to her "new" little brother, always watching out for him and entertaining him when he is crying.

Son - he is about to turn 7 months this weekend. He is such a calm, laid back little guy. As long as you keep his tummy nice and full, he is all fun and smiles. He is rolling around very well, and we can see him wanting to crawl soon. I think that he will start to crawl just in time for Christmas decorations and tree :P

As for me? I went back to work at the end of June (coincidentally right around the time I stopped posting anything), but think we have finally settled into a new routine and things are not as crazy as before. Still very busy, but I think we can tread water better and not feel like we could drown at any minute!

So enough chit-chatting, here is a recipe I made during the summer, took pictures, but just didn't post: the banana is roasted prior to being mashed and added to the rest of the ingredients, so it has a sweeter, earthier taste. Now this frosting - it is just plain AWESOME! Sweet, but not too sweet. It compliments the cupcake super well!

Roasted Banana Cupcakes

Makes ~16 cupcakes

Ingredients:

-3 ripe bananas, plus 1-2 more for garnish

-2 cups cake flour (not self-rising), sifted

-1/2 tsp baking soda

-1/2 tsp baking powder

-3/4 tsp salt

-1/2 cup (1 stick) unsalted butter, room temperature

-3/4 cup sugar

-3 large eggs

-1/2 cup sour cream

-1 tsp vanilla extract

Directions:

1. To roast the bananas: preheat oven to 400F. Place 3 whole unpeeled bananas on a baking sheet and roast for 15 minutes (the peels will turn a very dark brown, that's ok!). While the bananas are roasting, line standard muffin tins with paper liners. Also, sift together the cake flour, baking soda, baking powder, and salt; set aside. Once bananas are done, remove from oven and let cool before peeling. Reduce oven temperature to 350F.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla. Add roasted bananas, and beat to combine. Add flour mixture in 3 batches, alternating with 2 additions of sour cream, and beating until just combined after each. 

3. Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until a cake tester (toothpick!) inserted in centers come out clean, about 15-20 minutes. Transfer tins to wire racks to cool completely. 

*Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

Honey-Cinnamon Frosting

Ingredients:

-2 1/2 cups confectioners' sugar, sifted

-1 cup (2 sticks) unsalted butter, room temperature

-2 Tbsp honey

-1/4 tsp ground cinnamon

Directions:

With an electric mixer on medium speed, beat all ingredients until smooth. Use immediately, or refrigerate up to 5 days in an airtight container; before using, bring to room temperature and beat until smooth.

Recipe adapted from Martha Stewarts Cupcakes By Martha Stewart Living Magazine

Banana and Applesauce Muffin

Hello everyone! Here in our town summer break is officially upon us! School is finally over... I can't believe that my daughter's first (pre?) pre-school year has come and gone! Last August she started school as a very shy two-year old, but now she talks non-stop, chases her little friends around the playground, and can do so much more! It is absolutely amazing to see your children develop so much in such a short amount of time. 

My daughter and my husband at the entrance to the school on her first day.

Now look at her! (and ignore me...) This is on the last day of her school. They have a picnic day for the students and parents to come and play in the playground area during their normal school time. I made the muffins below as one of the treats for the picnic, and brought it along with pretzels sticks and cherry tomatoes. Simple, but it worked well for us :) It was a special mommy-daughter only day too as the babysitter watched our baby boy. 
A little note about these muffins: they were very moist due to the combination of applesauce and oil, and not too overly sweet. I also didn't feel horrible having multiple muffins at once since I used wheat flour (which practically makes it non-caloric, right?) Ha!
Anyways, enjoy your summer with one of these muffins!

Banana and Applesauce Muffin
~makes about 18 muffins


Muffin ingredients:
-1 1/2 cup quick oats
-1 1/4 cup whole wheat flour
-1 tsp cinnamon
-1 tsp baking powder
-3/4 tsp baking soda
-1/4 tsp nutmeg
-1 cup applesauce
-1 cup mashed ripe banana (about 2 whole bananas)
-1/2 cup whole milk
-3 Tbsp canola oil
-1 egg
-1/2 cup brown sugar


Topping ingredients:
-1/2 cup quick oats
-2 Tbsp brown sugar
-1/4 tsp cinnamon
-1/4 tsp cloves
-2 Tbsp butter, melted
-1/3 cup chopped pecans


Directions:
Heat oven to 375 degrees F. Line 18 muffin cups in a muffin pan.
In a large bowl, combine oats, flour, cinnamon, baking powder, baking soda, and nutmeg. Set aside.
In a large measuring cup, mix together applesauce, banana, milk, brown sugar, oil, and egg. 
For the topping, in a small bowl, melt the butter, and add the other ingredients for the toppings. Set aside.
Returning to the muffin batter, add the wet ingredients to the dry ingredients, mix until combined.
Fill each muffin cup 3/4 of the way full. Sprinkle topping over muffins (about 1 tsp over each muffin). Bake in preheated oven for about 20-25 minutes, or until an inserted toothpick comes out clean.


Recipe adapted from Cooks.com

Hummingbird Cake

Happy Easter everyone! Like I had mentioned in my earlier post, I got to make a lot sweet treats for our Easter family gathering. I must say, it was a baker’s heaven! Another treat I made was this wonderful Hummingbird cake from Joy of Baking. Hmm… why is it called hummingbird? It certainly doesn’t include any birds of the sort, BUT! One story I read online was that it is called Hummingbird cake because the cake is so heavenly sweet that it can make these little birds very happy! Well, I am no bird myself, but it did make me happy! The combination of banana and pineapple (I actually pureed fresh pineapple) was very nice. I am always nervous to make whole cakes rather than cupcakes because of the cake deforming phase, but this came out very nicely (just need to spray the cake pan very well). Hope yours turns out well!

Again, hope you had a lovely weekend and may you be blessed with the love of God!

 Hummingbird Cake

Ingredients:

1 cup pecans, toasted and finely chopped

3 cups all-purpose flour

2 cups granulated white sugar

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

3 large eggs, lightly beaten

3/4 cup safflower, corn, or canola oil

1 1/2 tsp pure vanilla extract

1 - 8 ounce can crushed pineapple, do not drain

2 cups mashed ripe bananas (3-4 medium sized bananas)

Pecan Cream Cheese Frosting:

1/4 cup unsalted butter, room temperature

8 oz cream cheese, room temperature

1 pound box (about 3 2/3 cups) confectioner’s sugar, sifted

1 tsp pure vanilla extract

1/2 cup finely chopped pecans

Pecan halves, for garnish (optional)

Hummingbird Cake:

Preheat oven to 350 degrees F and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper. 

Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.

In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to30 minutes or until a toothpick inserted in the center of the cake comes out clean.  

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 

Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.

To assemble: Place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.

Serves 10 - 12 people.

Recipe adapted from Joy of Baking