Skip to main content

Chocolate Banana Cupcakes

Did you ever start to make a recipe and just have things go sort of wrong but then turn out OK in the end. Well that's what happened with these. I wanted to bake something and had some bananas rotting um sitting around that needed using and found this recipe that I pulled out of a magazine from who knows when. It said that it made 18 cupcakes. I knew I was very low on paper liners but I counted out 17 and said I'm good to go.  I would just fill each one a little more. Well when I hit about 12 filled, I knew I was in trouble. Luckily I had these silicone liners that I had bought to make chocolate cups for mousse with. I don't like using them because they are difficult to clean - but desperate measures were called for here.

Chocolate Banana Cupcakes (Adapted from some magazine??)

2 c flour
3/4 c sugar
1/2 c cocoa
1 t baking powder
1 t baking soda
1/2 t salt
1 c mashed banana (about 3)
1 1/4 c milk
2 eggs
2 T oil
1 t vanilla
1 c chocolate chips

Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl. Set aside. Combine bananas, milk, eggs, oil and vanilla in a bowl. Mix until well blended. Add to dry ingredients and stir until just moistened (do not over stir). Gently stir in chocolate chips.

Spoon batter into 24 (yes that is 24) muffin cups. Bake at 375 for 18-20 minutes or until toothpick inserted comes out clean. Cool in pan.
One of these things is not like the other (notice the red silicon liner)

I have no idea what magazine I clipped this from but I must admit the page is a little off white now so I'm thinking it's pretty old. I ate these straight up - no icing. They might benefit from a nice chocolate ganache (like I would ever say NO to that??!) if you feel like it but don't feel obligated. They were very good straight up.


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…