This cupcake was inspired by a breakfast of banana-chocolate pancakes I had at Toasties in Pacific Grove, California. The pancakes had a buttery crisp edge with rich pockets of chocolate throughout the creamy banana flavors. I resolved to make them at my home kitchen as soon as I had the time. Well, weeks passed. I was in Austin, my old home, for a wedding this past weekend, and I was visiting with my friend Amelia, who mentioned she had these very ripe bananas for baking what she called, "epic banana bread." After a couple hours, we were sitting around, talking about cupcakes and our dream of opening a bakery, and we stumbled onto turning the pancakes from Toasties into a cupcake (with the addition of maple syrup, of course). Sorry banana bread, you'll have to wait.
These cupcakes were outstanding. The moist banana cupcakes had the consistency of a more fluffy banana bread with the same bold chocolate pockets spaced throughout. We cut some cream cheese into our maple frosting for some tang. The result: a fluffy, flavorful (rich, sweet, and sharp) creation that all of our friends and family raved about. Enjoy!
Banana-Chocolate Cupcakes
1/2 c. butter
1 egg, beaten
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
Chocolate chips (to your liking)
1. Sift together flour, baking soda, and salt in a small bowl. Set aside.
2. Cream together butter and sugar in a large mixing bowl.3. Add egg, mixing until just combined.
4. Mix in bananas and vanilla.
5. Add dry ingredients in three additions, beating until just combined.
6. Stir in chocolate chips. (We used somewhere between 1/3c. to 2/3 c.)
7. Using a portion scoop, fill each mold in a baking-cup lined muffin
tin.8. Bake for 20-25 minutes, or until tops are a golden brown and an inserted toothpick comes out clean.
9. Cool cupcakes on a wire rack.
Maple Frosting
1 (8 ounce) package cream cheese, room temperature
1/4 cup butter , room temperature
4 cups confectioners sugar
1/4 c. pure maple syrup
1. Cream together cream cheese and butter.2. Beat in the sugar in 1 c. additions, making sure the frosting is smooth before adding another cup.
3. Beat in maple syrup.
4. Transfer frosting to a piping bag.
*Note: depending on how sweet, tangy, and buttery you like your frosting, you can subtract or add more of these stated ingredients.
Assembly
1. Pipe frosting over the top of the cooled cupcakes in a swirl patter, or whatever pattern you fancy.
2. Garnish the cupcake with a banana-chip. Chocolate chips or hard maple candies would also work
well.
6 comments:
Outfuckingstanding, indeed.
Hi Sarah -
Curious about the egg. Ingredients say one egg but instructions sort of indicate more than one. I really want to try this recipe. It looks delicious!
Thanks
cj
Hi CJ,
We used only one egg. The consistency of the cakes was slightly denser for it, closer to what you'd imagine in a banana bread. That worked both to hold up the chocolate chips and stand against the cream cheese frosting. Yum!
Made these on saturday... The instructions confused me a little, but I used just one egg as the recipe called for. They are superb... Though I wished the maple taste was a bit stronger, the cream cheese and powdered sugar drown it out a bit. Any solutions?
You know, I just tried a recipe that was 3 ounces of cream cheese and 1/4c. butter, and 1.5c to 2c powdered sugar. I whipped the frosting for about three minutes, and it was fantastic, light and airy. You might try these measurements and use maple extract instead of the syrup. Start with 1/2 teaspoon and taste. Change to your liking.
Lovely cakes,
was wondering how you made the cupcakes and cupcake liners tall and curvy like that, every time I make my cupcakes they're just short and sitting in the paper cups.
if I'm confusing you, forgive me :P
I mean, like this
your cupcakes = )_(
mine = |__|
Post a Comment