Banana Chocolate Chip Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Whisk flour, baking soda, baking powder, and salt together in a bowl.
• Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
• Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
• Spread frosting over cupcakes.

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
• Measure all the ingredients accurately. Bring all the ingredients to room temperature. Place the butter in the mixing bowl. With the paddle attachment, beat the butter slowly until it is smooth and creamy. Add the brown sugar; cream the mixture at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
• Add the eggs one at a time. After each addition, beat until the eggs are incorporated before adding more. After the eggs are fully incorporated, mix until light and fluffy, about 5 minutes.
• Meanwhile, sift the cake flour, baking powder, salt, baking soda and nutmeg together. Be sure to scrape down the sides of the bowl to ensure even mixing. Then add one-quarter of the sifted dry ingredients to the butter mixture. Mix just until blended. Mix the milk and banana puree. Add approximately one-third of the liquids. Mix just until blended in. Repeat until all ingredients are incorporated.
• Fill the cupcake liners half full with batter and bake until golden and baked through, about 35 minutes. Cool the cupcakes completely.
• To assemble: Cut the center out of each cupcake and fill with the French Banana Buttercream. Dip the top of the cupcake in the Chocolate Ganache. Generously frost the top of each cupcake with the Italian Meringue Buttercream Frosting.
• Combine the sugar and 1/4 cup water in a saucepan. Dissolve the sugar. Boil until it reaches 240 degrees F.
• While the syrup is boiling, bet the yolks with an electric mixer with a wire whip until thick and light.
• When the syrup reaches temperature, pour it very slowly into the beaten yolks while whipping constantly. Continue to beat until the mixture is completely cool and the yolks are very thick and light.
• Whip in the butter a little at a time, adding it just as fast as it's absorbed by the mixture.
• Beat in the vanilla and banana puree. If the icing is too soft, refrigerate until it is firm enough to spread.
• Put the chocolate chips in a heatproof bowl. In a saucepan, heat the heavy cream to a simmer. Once a simmer is reached, pour over the chocolate chips. Using a whisk, whip until smooth and creamy.
• Combine 1 cup sugar and 1/2 cup water in a saucepan. Boil to reach 230 degrees F. Leave it alone. Cook over medium heat.
• While the syrup is boiling, using a whip attachment, start beating the egg whites and cream of tartar in a mixing bowl. Once peaks begin to form, add the remaining 1/4 cup sugar to make the peaks stiff.
• When the syrup reaches temperature, slowly pour it into the beaten egg whites while whipping constantly with the mixer on the lowest speed. Beat on high until cool, about 5 minutes.
• Turn down to medium-low speed and add the butter on the sides and scrape. Turn to high and beat until you have a smooth texture. Add the vanilla and chocolate ganache.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips.
• Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix flour, sugar, baking powder and salt.
• In a separate bowl, combine bananas, egg, melted butter and milk.
• Stir banana mixture into flour mixture until blended. Be careful not to over mix.
• Stir in chocolate chips.
• Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray or line with paper liners.
• Beat sugar, butter, flax seed, vanilla, and eggs together in a bowl with an electric mixer until smooth and creamy.
• Sift flour, salt, and baking soda together in a separate bowl. Mix creamed sugar mixture, 1/2 cup at a time, into the flour mixture until fully incorporated and batter is stiff. Beat bananas into batter with an electric mixer on low. Fold chocolate chips and walnuts into batter; spoon into the prepared muffin cups, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffins cups.
• In large bowl, beat cake mix, bananas, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Spoon batter evenly into muffin cups.
• Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes. Frost cupcakes with frosting. Store loosely covered.

Steps:

• for Banana Chocolate Chip Cupcakes:.
• Preheat oven to 350 degrees. Line 2 standard (6 cup) muffin tins with paper liners; set aside.
• Combine the sugar, flour, baking soda, baking powder, cinnamon and salt in a bowl.
• In a separate bowl combine the eggs, melted butter (you can microwave it), vanilla and banana mash.
• Pour the wet mixture into the dry and stir ONLY until you can no longer see the dry ingredients.
• Gently mix in the chocolate chips.
• Drop batter into the 12 cups, filling each about 3/4 full.
• Bake cupcakes for 25 minutes (you'll know they're done if an inserted toothpick comes out clean).
• Remove cupcakes from tins and let cool for about 1 hour, preferably on a wire rack.
• for Buttercream Frosting:.
• Dice the butter.
• Using an electric mixer, mix together all ingredients until the mixture looks and feels like frosting, about 3 minutes.
• Use a butter knife to spread the frosting onto the cooled cupcakes. Decorate with additional banana slices, chocolate chips or coconut flakes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
• Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
• Bake in preheated oven for 12 to 15 minutes.

Steps:

• In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray or line with paper liners. Fill three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove to wire racks to cool completely. , Beat cream cheese, milk, chocolate and vanilla until smooth. Combine confectioners' sugar and cocoa; gradually beat into cream cheese mixture. Frost cupcakes.

Steps:

• Combine first 4 ingredients.
• Add sugar and next 3 ingredients; beat at low speed of an electric mixer until blended.
• Mash bananas and add to mixture. Mix with mixer until blended.
• Fold in chocolate chips.
• Bake at 400° for 12 minutes or until a wooden pick inserted in center comes out clean.

Steps:

• Preheat the oven to 325°F Insert liners into medium cupcake pans.
• Prepare cupcakes: in a bowl, sift flour, baking powder, salt and nutmeg.
• Place butter and sugar in mixing bowl, beating with the mixer's flat beater on medium speed until mixture is light and airy.
• Reduce speed to low, add eggs one at a time, mixing well.
• Add half the flour mixture (prepared in step 2), banana purée and then remaining flour mixture.
• Finally, add chocolate shavings and stir.
• Fill the cupcake liners two-thirds full.
• Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
• Remove from oven and cool on wire for 10 minutes.
• Prepare frosting: in an electric mixer, beat cream cheese for about 2 minutes, untill cheese is soft and smooth. Add powdered sugar and banana liqueur. Continue beating mixture until frosting is smooth.
• With a spatula, spread frosting on each cooled cupcake, garnish with sliced bananas and chocolate shavings.

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the banana, butter, buttermilk, egg and vanilla. Add to the dry ingredients; stir just until combined. Fold in walnuts. Place 1 tablespoon of batter in each of 12 paper-lined muffin cups. Top each with one candy bar square. Fill cups two-thirds full with batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a spreading consistency. Frost cupcakes. In a microwave, melt the remaining candy bar squares; drizzle over frosting. Top each cupcake with a cherry.