Wednesday, October 9, 2013

They will love you...

...if you make this cake! Over the weekend, I made Banana-Chocolate Chip Cupcakes with Peanut Butter frosting. I brought them into work on Monday and Tuesday and everyone cannot stop raving about them. I thought I would share!

The recipe is from Bon Appetit!

Ingredients
Cake:
3 cups flour
2 teaspoons baking soda
2 teaspoon kosher salt
1 1/2 cups sugar
1 cup unsalted butter, room temperature
1/2 cup packed brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups mashed very ripe bananas (I used 3 bananas)
1 cup sour cream
1 10-oz. bag mini chocolate chips (I just had regular chocolate chips)

Frosting:  
2 cups peanut butter (I used crunchy)
1 1/2 cups powdered sugar
1 cup unsalted butter, room temperature
2 1/2 teaspoons vanilla extract

Cake
Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.

Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in chocolate chips. Divide batter evenly among pans; smooth tops.

I made as cupcakes, but the recipe instructions are for 8x8 cakes. Bake cakes until a tester inserted into the center comes out clean (about 22 minutes for cupcakes or about 35 minutes for cakes). Let cool completely.

Frosting
Using an electric mixer, beat ingredients in a medium bowl until a light and fluffy frosting forms, 2–3 minutes. Spread on cupcakes. My frosting was a little runny, but after sitting in the fridge it stiffened up and was perfect.


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