I have had quite a hiatus from blogging! I have been wandering around New Zealand for the last month, so my baking opportunities have been limited. I had a few baking attempts, but hostel baking is definitely not my A-game. Also, supplies are limited in that part of the world – they don’t even know what graham crackers are!!!
I actually made these right before I left, but I didn’t really have time to post about them. Admittedly, they are actually banana chocolate chip muffins, but I feel like putting icing on anything makes it a cupcake. Regardless, they were delicious, which is all that really matters.
BANANA CHOCOLATE CHIP CUPCAKES/MUFFINS (12 medium)
- ¾ cup flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- 2-½ small bananas, ripe
- 1 tbsp. butter, fully melted
- ½ tbsp. oil
- ¾ tsp. vanilla
- ¼ cup granulated sugar
- 2 tbsp. packed brown sugar
- Preheat the oven to 375F, and line a muffin tray.
- In a bowl, sift together flour, baking powder, and baking soda. Set aside.
- Mash bananas in a mixing bowl until puree-like. Add melted butter, oil, and vanilla, and mix at low speed until combined.
- Add sugars to banana mixture, and mix at low speed until combined.
- Add flour mixture to banana mixture, and mix at low speed until just combined. Don’t overmix.
- Fold in chocolate chips.
- Bake for 13 – 20 minutes depending on liner size, rotating tray halfway through. Toothpick should come out clean (unless it hits a chocolate chip).
COFFEE CHOCOLATE ICING
- ¼ cup (57 g) unsalted butter
- 1/3 heaping cup icing sugar
- ½ tsp. vanilla
- 50 g coffee chocolate chips, melted
- pinch of salt
- 1 tbsp. milk
- Beat butter on a low-medium speed until fluffy.
- Add icing sugar until well combined, and then add vanilla and salt.
- Melt chocolate and add to icing. Mix at medium speed until well mixed.
- Add milk (slightly more or less as needed) and mix thoroughly.
I added a chocolate covered espresso bean on top of each one, and then some sprinkles, because why not.