Banana Chocolate Chip Cupcakes!


Hey there! So the story behind these cupcakes is this;

At work we bake banana chocolate chip muffins for the hotel’s breakfast buffet, and the other day I made some, but didn’t get a chance to try one! And ever since then I’ve been craving them!

And it just so happened I had a free afternoon and 2 different occasions that merit a batch of cupcakes!

My boyfriend’s best friend beat the world record for consecutive hours playing a computer game, 72!! Wow huh.

And then the 28th was my mom’s official birthday(we celebrate birthdays for like a whole week) and always have family dinner on weekends!

So I made a batch of these guys….


Let’s do this.

First off, when you bake anything with bananas it is best if they are really ripe!


And I found this in the panty! Time to make homemade cake with pudding in the mix. =]


I used about half the package, or 1/3 cup!


Mash your bananas together with the milk.


Once the batter just comes together, add your chocolate chips! All I had was 1/2 bag of Ghirardelli dark chocolate chips, so I did a rough chop through them real quick, then mixed them in until JUST combined, don’t over mix it!


Like so! Ready to scoop.



I did half minis and half regular cupcakes! The recipe for these guys can also be used for banana muffins! If you want them a little less sweet and more breakfast-y you can decrease the sugar to 2/3 cup instead of 1, and switch out the chocolate chips for chopped walnuts.


Banana Cupcakes
-makes about 24 cupcakes

3 cups all-purpose flour
1 cup white sugar
2 teaspoons baking soda
1/4 teaspoon salt
2 cups mashed bananas
2 eggs
1 cup unsalted butter, melted
1/2 cup milk
1 teaspoon vanilla
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line pans with paper liners.
2. In a large bowl, mix flour, sugar, baking powder and salt. In a separate bowl, combine bananas, egg, melted butter and milk.
3. Stir banana mixture into flour mixture until blended. Be careful not to over mix.
4. Stir in chocolate chips. Fill liners 2/3 full, bake 20 minutes, or until a toothpick inserted into center of cupcake comes out clean. (It will have some melted chocolate, but no crumbs.)

Cream Cheese Frosting

2 sticks of unsalted butter. softened
1 8 oz. package of cream cheese, softened
3-4 cups powdered sugar, sifted (to taste)
1/2 teaspoon vanilla extract
1/2 almond extract

1. Beat butter and cream cheese until smooth in electric mixer.
2. Add powdered sugar & extracts and beat until fluffy. Frost cupcakes as desired, I used a piping bag and plain round tip.

I think I just might make some of these for Dylan to eat for breakfast on Valentine’s Day =] yum!


Hope everyone is having a great first month of 2012!



Brighten Up Your Day...

With some PB&J cupcakes! Now these cupcakes aren’t just your average Peanut Butter and Jelly cupcakes...It is moist Peanut Butter cake, filled with a Homemade Blueberry Sauce, topped with Banana Cream Cheese Frosting! With a little granola cluster and blueberry jam drizzle too =]

Inspiration came to me from The Burnt Truck! They often feature a dessert slider that has peanut butter, blueberry jelly and fresh banana slices all on a sweet hawaiian roll! I tried it once and I was hooked....

And soon after this cupcake was born.

Peanut Butter Cupcakes
- makes 22-24

1 3/4 cups AP flour
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup or 1 1/2 sticks unsalted butter
1 1/3 cups sugar
2/3 cup creamy peanut butter
3 large eggs
1/2 teaspoon vanilla
1/2 cup sour cream (really helps keep this cupcakes moist!)

1. Preheat oven to 375 degrees, line cupcake pans with your favorite paper liners. Whisk together flour, baking soda, baking powder and salt.
2. On medium-high speed, cream butter and sugar until fluffy. Reduce speed, then add eggs one at a time, mixing until fully incorporated. Add peanut butter, scraping down sides of bowl as needed. Mix in vanilla, flour mixture and sour cream.
3. Divide batter into lined cups, filling about 3/4 full. Bake for 20-22 minutes, baking careful not to over-bake, these guys can get dry very fast!

Blueberry Sauce
- makes about 2 cups

2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup granulated sugar
1/4 cup water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon cinnamon

1. In a saucepan over medium heat, combine blueberries, 1/4 c water, orange juice, and sugar. Stir and bring to a boil.
2. In a small bowl, mix together other 1/4 c water and cornstarch, then stir into blueberry mixture. Simmer until thick enough to coat the back of a metal spoon, about 5 minutes.
3. Remove from heat, stir in almond extract and cinnamon.

Banana Cream Cheese Buttercream
-enough to frost about 24 cupcakes

2 tablespoons unsalted butter, softened
4 tablespoons peanut butter
8 oz cream cheese, softened
1 1/2 cups powdered sugar, sifted
1 teaspoon vanilla
1/2 cup mashed bananas

1. Cream butter and cream cheese in mixer with paddle attachment. Add peanut butter, bananas and powdered sugar.
2. Mix until fluffy, then add vanilla.

For the little nut topping I bought some of these...

And then drizzled some of the leftover blueberry sauce on top!

These cupcakes definitely called for a glass of milk, so yummy!

More delicious cupcake recipes to come soon!



Banana Spice Cupcakes!

Okay here’s the deal guys. So usually I find already written recipes and change them up a bit to make them my own. But today is a very special day.

I wrote my OWN recipe. Not just switched one or two ingredients out. I guess this means I’m a big girl all grown up and about to finish Pastry School =]

Speaking of Pastry School, this is my last semester at OCC and then I will finally have my Certificate in Baking and Pastry Arts =]

Pretty freakin’ excited. Another sweet development is that I’m currently interning at the Fairmont Hotel in Newport Beach in their Pastry Kitchen! So far so good, I can’t wait to post some pictures!

Anyways, back to my cupcakes. MY cupcakes. Wow that feels pretty good to say.

Here is the recipe...

Banana Spice Cupcakes
-makes about 30-32

2 3/4 cups all purpose flour
1 3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon salt
2 3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
pinch of cloves
1 stick plus 6 tablespoons unsalted butter
1 1/3 cup sugar
3/4 cup brown sugar
4 eggs
3/4 cup applesauce
3/4 cup mashed bananas (about 2 bananas)

1. Preheat oven to 350. Whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
2. Cream butter and both sugars in mixer. Beat in eggs one at a time. Mix applesauce and bananas together in a bowl, making sure there are no banana chunks in the mixture.
3. Alternate adding applesauce mixture and flour mixture to the creamed butter and sugar.
4. Fill lined baking cups to 3/4 and bake for 20-25 minutes until toothpick inserted comes out clean.

Dry ingredients.

Butter and sugars mixing it up.

Mash up those bananas. Mine weren’t as ripe as they should have been but it still turned out delicious!

Found these cute fall liners at Michael’s.

Everything you’ll need for the buttercream.

Brown Sugar Cream Cheese Buttercream

1 1/2 sticks unsalted butter
12 oz cream cheese
1 1/2 cups brown sugar

1. Beat butter and cream cheese until smooth in electric mixer.
2. Add brown sugar and beat until fluffy.


The house smelled like cinnamony-fall-like goodness.

I just sprinkled some cinnamon and put some banana chips I bought at Trader Joe’s on top! But be careful if you put the chips on right away they will get soggy in a couple hours!

I hope you guys love this recipe as much as I do!

<3holli

Banana Caramel Chocolate Cupcakes!

Ohhh bananas. Today is my grandma’s 75th birthday, yes 75. And I am just about to go to her surprise birthday party! I knew I had to make something delicious. So yesterday my assistant and I baked all afternoon! We started with a banana cake, that included 2 whole bananas!! A chocolate surprise in the middle, and a caramel swiss meringue buttercream with caramel drizzled on top. Woah.

I found the recipe on Annie’s Eats. I’ve never used a recipe off this website before so I was a little nervous! You can find it HERE.

The only thing I changed was that I attempted to add a chocolate swirl. ended up more like a chocolate layer on most of the cupcakes. I used a bag of semisweet chocolate chips and about a cup of heavy cream, heated and melted together. You can most certainly omit this part. Maybe a chocolate frosting with caramel drizzled on top? Mmmm.

Anyways, these cupcakes turned out very moist, one of my new favorites! The frosting was SUPER rich and sweet, maybe a little too sweet. If I were to use this frosting recipe again I would probably use a little less sugar and/or caramel.

Here are some pictures of the process;

ripe bananas&yellow cupcake liners.

mash those bananas.

mix it all up.

the house filled with delicious banana scent...

frost with caramel buttercream.


off to my grandma’s birthday party =]

<3hollicakes