Banana Chocolate Chip Cupcakes

Hi everyone!! It has been a crazy few weeks, but I am back to baking. Today I plan on making a non-cupcake dessert. When I am finished with it, I will post the recipe and let you all know how it came out.

But right now, I wanted to post a cupcake recipe I used a few weeks ago (another one from the Betty Crocker website). This recipe is truly amazing!! Everyone that tried a cupcake absolutely LOVED it. I guess you can never go wrong with bananas and chocolate. So please check out the recipe below, give it a try, and tell me what you think. 

Take care!

Banana Chocolate Chip Cupcakes

• 1 box Betty Crocker® SuperMoist® yellow cake mix
• 1 cup mashed very ripe bananas (2 medium)
• 1/2 cup water
• 1/4 cup butter or margarine, softened
• 3 eggs
• 3/4 cup miniature semisweet chocolate chips
• 1 container Betty Crocker® Rich & Creamy chocolate frosting

1. Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffins cups.
2. 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.
3. 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.

Makes 24 cupcakes

Note: Instead of miniature semisweet chocolate chips, I used regular sized semisweet chocolate chips because that is what I had in the cabinet. Also, I bought the Betty Crocker® Rich & Creamy Triple Chocolate Fudge Chip frosting. Instead of it being a smooth frosting, it had miniature chocolate chip pieces inside which added so much to the cupcake.

Double Almond Cupcakes

Hi everyone! I apologize for it taking me so long to post on the blog, but I did warn you. I am trying something new by blogging. 

But anyways...early last month, I was checking out the Betty Crocker website (I am a big Betty Crocker fan) and I ran across some awesome sounding recipes. I decided to try the one below (Double Almond "Wedding" Cupcake) first. It came out really good and everyone that was able to try one loved it (even the person that hates almonds). So please check out the recipe below, give it a try, and tell me what you think. 

Take care!

Double Almond Cupcakes

Cupcakes

• 1 box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 1 tablespoon almond extract 

Frosting

• 1 1/4 cups butter, softened
• 2 1/2 cups powdered sugar
• 2 tablespoons whipping cream
• 2 teaspoons almond extract
• Garnish
• Jordan almonds, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box, adding 1 tablespoon almond extract. Divide batter evenly among muffin cups, filling each about three-fourths full.
2. Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3. In medium bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Add whipping cream and 2 teaspoons almond extract; beat on high speed until well blended. Fit a #46 tip in a decorating bag and fill with frosting. Use tip, with smooth side facing down, to generously pipe frosting in circular motion. Store loosely covered. 

Makes 18 cupcakes 

 

Note: I did not use Jordan almonds as a garnish.