Chunky Monkey Cupcakes
Hey Y'all,
I hope that everyone is having a wonderful week so far. I can't believe that the end of May is already here. With Memorial Day quickly approaching I know that there will be lots of people out grilling or having a party. My Dad and his brothers are all born around the end of May. So this weekend we are celebrating them and will be doing lots of cooking. He wants a Strawberry or Coconut cake so that will be coming to the blog, just has to decide on which. The Chunky Monkey Cupcake is so delicious and will go great with anything you make this weekend.
For the Cupcakes the ingredients are 2 1/2 cups Cake Flour, 1 tsp. Baking Soda, 1 tsp. Baking Powder, 1/4 tsp. Salt, 3/4 cup Sugar, 3/4 cup packed Dark Brown Sugar, 1 stick Butter at room temperature, 1 tsp. Vanilla Extract, 2 Eggs, 2 cups mashed ripe Bananas (4-6 bananas), 1/2 cup Sour Cream, 1/4 cup Buttermilk, 8 oz. Milk Chocolate, and 1 cup chopped Walnuts.
For the Frosting the ingredients are 2 sticks Butter at room temperature, 8 oz. Cream Cheese at room temperature, 1 cup Powered Sugar, and 1 tsp. Vanilla Extract.
Pre heat oven to 350. Line a 12 cup cupcake/muffin tin with paper liners. Toast walnuts and chop them. Sift flour, baking soda, baking powder, and salt into a medium bowl. Using electric mixer, beat both sugars, butter and vanilla in a large bowl until light and fluffy. Beat in eggs 1 at a time. Beat in bananas. Beat in sour cream. Reduce speed to very low. Beat in half of the dry ingredients, then buttermilk, then remaining dry ingredients. Chop chocolate into small pieces. Stir in chocolate and walnuts. Scoop batter into the cups about 1/2 to 2/3 the way full. Cook for about 30 minutes. Insert a toothpick into the cupcake and if it comes out clean they are done, if not continue cooking till done. Transfer to a rack and cool.
Using an electric mixer, beat the butter and cream cheese in a large bowl until smooth and fluffy. Reduce speed to low and beat in sugar and vanilla. Increase the speed to high and beat until fluffy. Spread frosting thickly over the cupcakes. Serve and Enjoy!!!!!
These cupcakes are so moist, sweet, and amazing!!!!!!!! I love them because you can make them for any occasion and people will gobble them up. You get bits of bananas though out the entire cupcake. You get those great bits of nuts that adds great texture to the cupcake. I also like the tangyness and sweetness you get from the cream cheese frosting. I always add a bit more of the vanilla than it calls for. I have actually never eaten these because I am allergic to bananas. But that doesn't mean that they are delicious. My friends and family have a hard time not going for 2 or 3 of them!! I hope that your family and friends enjoy this recipe as much as mine did. Next time I am going to bring you a Summer Berry Crostada. It is super simple, easy and usually all of the ingredients are on hand. Have a wonderful day and see y'all next time.
I hope that everyone is having a wonderful week so far. I can't believe that the end of May is already here. With Memorial Day quickly approaching I know that there will be lots of people out grilling or having a party. My Dad and his brothers are all born around the end of May. So this weekend we are celebrating them and will be doing lots of cooking. He wants a Strawberry or Coconut cake so that will be coming to the blog, just has to decide on which. The Chunky Monkey Cupcake is so delicious and will go great with anything you make this weekend.
For the Cupcakes the ingredients are 2 1/2 cups Cake Flour, 1 tsp. Baking Soda, 1 tsp. Baking Powder, 1/4 tsp. Salt, 3/4 cup Sugar, 3/4 cup packed Dark Brown Sugar, 1 stick Butter at room temperature, 1 tsp. Vanilla Extract, 2 Eggs, 2 cups mashed ripe Bananas (4-6 bananas), 1/2 cup Sour Cream, 1/4 cup Buttermilk, 8 oz. Milk Chocolate, and 1 cup chopped Walnuts.
For the Frosting the ingredients are 2 sticks Butter at room temperature, 8 oz. Cream Cheese at room temperature, 1 cup Powered Sugar, and 1 tsp. Vanilla Extract.
Pre heat oven to 350. Line a 12 cup cupcake/muffin tin with paper liners. Toast walnuts and chop them. Sift flour, baking soda, baking powder, and salt into a medium bowl. Using electric mixer, beat both sugars, butter and vanilla in a large bowl until light and fluffy. Beat in eggs 1 at a time. Beat in bananas. Beat in sour cream. Reduce speed to very low. Beat in half of the dry ingredients, then buttermilk, then remaining dry ingredients. Chop chocolate into small pieces. Stir in chocolate and walnuts. Scoop batter into the cups about 1/2 to 2/3 the way full. Cook for about 30 minutes. Insert a toothpick into the cupcake and if it comes out clean they are done, if not continue cooking till done. Transfer to a rack and cool.
Using an electric mixer, beat the butter and cream cheese in a large bowl until smooth and fluffy. Reduce speed to low and beat in sugar and vanilla. Increase the speed to high and beat until fluffy. Spread frosting thickly over the cupcakes. Serve and Enjoy!!!!!
These cupcakes are so moist, sweet, and amazing!!!!!!!! I love them because you can make them for any occasion and people will gobble them up. You get bits of bananas though out the entire cupcake. You get those great bits of nuts that adds great texture to the cupcake. I also like the tangyness and sweetness you get from the cream cheese frosting. I always add a bit more of the vanilla than it calls for. I have actually never eaten these because I am allergic to bananas. But that doesn't mean that they are delicious. My friends and family have a hard time not going for 2 or 3 of them!! I hope that your family and friends enjoy this recipe as much as mine did. Next time I am going to bring you a Summer Berry Crostada. It is super simple, easy and usually all of the ingredients are on hand. Have a wonderful day and see y'all next time.
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