I swear. Time sure flies when you are having fun!
I meant to post this recipe almost a week ago. But time got away from me.
With Little Butt home from Grandma's house and our countdown to the first day of school it's been a bit busier over here than it has been this summer.
I can't believe my baby girl is going to kindergarten on Monday!! It's crazy!
Not only that, but now my baby boy is ONE!!
I cannot believe how quickly time is flying by. Before I know it, The Hubble will be home and it will be time to pack up the house and head to Florida. Phew!
So yeah. Our last couple weeks has been filled with school supplies, new clothes, Kinder Camp, open house (tonight), and finally going to the Y and getting some workouts in.
I have SOOO enjoyed having this little girl home! She fills the house with a bunch of noise and energy. It's great! Baby N has been getting more adept at walking and has even started getting faster with his big sister chasing him. Haha! It will be a sad day for Baby N and I when she heads to school all day.
Now. Onto the recipe. These are the cupcakes I made for Baby N's first birthday. His cake was made from this same batter. It's a large recipe. I was able to get a 6 inch cake and easily 24 cupcakes (may have been more, I don't remember now) out of this recipe alone.
The original recipe calls for walnut but I substituted chocolate chunks for the chunky monkey theme.
The cake was dense and more like banana bread than cake. But it was yummy. I loved the addition of the cinnamon and cardamom (two of my all time favorite spices. Those and ginger). I thought the spiciness of the cake, paired with the chocolate chunks studded throughout and topped with a rich chocolate buttercream frosting was tons of fun! And if you read my last post, you know that Baby N loved it too!
I would definitely make this recipe again. But next time I think I will add walnuts as well as the chocolate chunks. Y'all know I love me some texture in my baked goods!
Whisk together your flour, salt, baking soda, cinnamon, and cardamom. Mmmmm...cardamom. I love that stuff!
In a separate mixing bowl, stir together the mashed bananas and sour cream.
Cream up your butter then add the oil, and sugars.
Mix in the eggs, one at a time.
Then add the vanilla.
Now add in the flour mixture in 3 additions...
Alternating with the banana mixture in 2 additions. Stir in your chocolate chunk and nuts if you are into that kind of thing. Scoop the batter into the cupcake liners, filling about 2/3 of the liner full. Then bake them up and cool them down.
Make your buttercream frosting and frost the cupcakes.
Serve and enjoy!!!
Banana Chocolate Chunk Cupcakes
Adapted from The Cake Book
Printer Friendly Version
- 2 1/2 cups cake flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 1/2 cups mashed ripe bananas (about 3 large bananas)
- 1/2 cup sour cream
- 11 Tablespoons unsalted butter, softened
- 6 Tablespoons safflower oil, or other neutral vegetable oil
- 1 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 (11.5 ounce) bag chocolate chunks
- Preheat oven to 350 degrees F. Line cupcake pans with liners. Set aside.
- In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and cardamom. Set aside.
- In a small mixing bowl, combine the mashed bananas and sour cream. Set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium high speed until creamy, about 30 seconds.
- Add the oil, granulated, and brown sugars and beat on high speed until light and creamy, about 3 minutes.
- Reduce speed to medium and mix in eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
- Beat in the vanilla extract.
- Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the banana mixture in 2 additions. Mix until just blended.
- Remove bowl from mixer and stir in chocolate chunks by hand.
- Scoop batter into cupcake liners, filling each liner 2/3 full.
- Bake for 18-22 minutes or until a tester inserted into the center of the cupcakes comes out clean.
- Allow to cool in the pan for 15 minutes then place cupcakes on a cooling rack to cool completely.
- Top cupcakes with chocolate buttercream frosting.
- Serve and enjoy!!