Banana Peanut Butter Chip Cupcakes with Chocolate Frosting

Here is an old recipe that I have adapted but can easily be made as simple banana muffins or bread.  The chocolate buttercream is very light and made for a nice combination with the banana cake.  Thanks to my new camera the pictures are much improved :)  Enjoy!


Ingredients
Cupcakes

• 3 large ripe bananas
• 1 egg, well beaten
• 1 cup sugar
• 3 tablespoons butter, melted
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 12 oz peanut butter chips (optional)

Chocolate Buttercream

• 1 cup unsalted butter, softened
• 3 ½ confectioners' sugar
• ½ cup cocoa powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 4 tablespoons milk or heavy cream (I used heavy cream)

1. Preheat oven to 350°, line muffin tin with paper liners

2. Mash bananas well and mix with beaten egg

3. Add sugar and mix thoroughly 

4. Melt butter and add to banana mixture

5. Sift together dry ingredients and add to banana mixture

6. Fold in peanut butter chips

7. Bake for 12 - 15 minutes - let cool completely before frosting

8. For Frosting: in large mixing bowl cream butter on medium, sift confectioners sugar and cocoa powder into mixing bowl and mix on low until combined. Add vanilla extract, salt, and milk/heavy cream and beat on medium for 3 minutes. Add more sugar if the consistency is too thin and add more milk (1 tablespoon at a time) if consistency is too thick.

Recipe can be adapted to banana bread - bake for 40 - 50 minutes (depending on pan size)

Please find original Chocolate Buttercream Frosting recipe here 

Special Guest: Double Chocolate Chip Cookies

Although this blog is usually dedicated to cupcakes I wanted to put up some of my favorite holiday cookie recipes. I love to make a few different cookies to give out around the holidays.  This double chocolate chip cookie is amazing!  The recipe yields about 2 dozen so I usually double it when I am giving them out. Happy holiday baking!!

Ingredients

• 8 oz semi sweet chocolate, roughly chopped
• 4 tablespoons unsalted butter
• 2/3 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 12 oz semisweet chocolate chunks or chocolate chips

1. Preheat oven to 350°
2. Heat chopped chocolate and butter in microwave safe bowl in 20 second increments, stirring in between, until almost melted (do not overheat)

3. In medium bowl mix flour, baking soda, and salt

4. In large mixing bowl beat eggs, brown sugar, and vanilla on high speed until light and fluffy.  Reduce speed to low, beat in melted chocolate. Mix in flour mixture until just combined.  Stir in chocolate chunks/chocolate chips 

5. Drop heaping tablespoons of dough on to baking dish - I use a cookie scooper because it's easy and the size is consistent 

6. Bake 12-15 minutes until cookies are shiny and soft in the center.  Cool on baking sheets for 10 minutes (where cookies will continue to bake) then transfer to cooling rack - cookies are meant to be soft, do not bake to a crisp!

Party Time..Mini Spinach Artichoke Cups

Everyone’s favorite appetizer, bite size! These mini spinach artichoke cups are perfect for entertaining and so simple to make.  The original recipe calls for wonton wrappers but while at the grocery store I saw Mini Fillo Shells in the freezer section.  I decided to give these a try because it eliminates one step and they turned out great. Make sure to chop the artichokes finely because the cups are so small.  Best served warm, bring these to your next party!

Ingredients

• 24 mini fillo shells
• 1 ½ cups frozen spinach, thawed and chopped
• 1 ½ cups artichoke hearts, chopped
• 6 oz. cream cheese
• ¼ cup sour cream
• 4 tablespoons Parmesan cheese
• 1 teaspoon red pepper flakes (optional)
• 4 tablespoons shredded mozzarella cheese (optional)
• Salt and pepper to taste

 1. Preheat oven to 325°

2. Place mini fillo shells on baking sheet, bake for 2-3 minutes

3.  In large bowl, mix spinach, artichoke hearts, cream cheese, sour cream, and Parmesan cheese.  Taste mixture and add salt and pepper as needed. Add mozzarella cheese if desired.

4. Transfer mixture into piping bag or zip lock bag.  If using zip lock back, cut a medium hole from one of the bottom corners of the bag

5. Fill cooled fillo shells until the mixture almost reaches the top

6. Bake for 8-10 minutes until the shells are golden brown and the dip is warm, serve immediately (or reheat before serving)

Please find original recipe here: Spinach Artichoke Cups

Happy Birthday! Funfetti Cupcakes

This week was my roommate's birthday so I asked her what kind of cupcake she would like to celebrate with.  She requested a funfetti cupcake with vanilla frosting.  Is there anyone out there that doesn't love funfetti?! I certainly do so this was a great chance to make them from scratch.  Below is a variation of the vanilla buttercream - I really like the consistency and flavor of this version.  The recipe is very easy to follow and the ingredients are simple. Enjoy!!


Ingredients
Cupcakes

• ½ cup butter
• 1 cup sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 ½ cups flour
• 1 teaspoon baking powder
• ¹/₃ cup milk
• 1/₃ cup brightly colored sprinkles plus more for topping

Vanilla Buttercream

• 2 sticks butter, softened
• 2 ½ cups powdered sugar
• 1 tablespoon vanilla extract
• 1 - 2 teaspoons of milk, if needed

1. Preheat oven to 350°, line muffin tin with paper liners

2. In large mixing bowl, cream butter and sugar until fluffy (about 3 minutes)

3. Add eggs and vanilla extract and beat until combined

4. In medium mixing bowl, combine flour and baking powder

5. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed add the remaining dry ingredients

6. Fold in sprinkles

7. Fill muffin tin 2/3 full (don't overfill like I did!), bake for 18-20 minutes

8. Frosting: In large mixing bowl, cream butter until completely smooth.  Add sugar slowly, mixing on low.  Gradually increase mixer speed and add vanilla.  Beat for 2-3 minutes, scraping down sides.  Add 1-2 teaspoons of milk to reach the desired consistency

9. Frost and sprinkle!

Recipe yields 12-18 cupcakes
Please find the original recipe here: Funfetti Cupcakes