I do love a banana cupcake! Especially a moist and delicious banana cupcake with chocolate chips and rich and slightly tangy chocolate cream cheese frosting!
from: The Back In The Day Bakery Cookbook
makes: 24 cupcakes
2 cups cake flour (not self-rising)
1 1/3 cups sugar
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 large eggs, separated
1 large egg white
1/4 teaspoon cream of tartar
3/4 cup buttermilk
1/3 cup canola oil
1 teaspoon pure vanilla extract
1 cup mashed ripe bananas (about 2 1/2 large bananas)
1/2 cup semisweet chocolate chips
1 recipe Chocolate Cream Cheese Frosting
Chocolate Cream Cheese Frosting
1 cup semisweet chocolate chips
1/4 cup heavy cream
one 8-ounce package cream cheese, at room temperature
1/2 cup confectioner’s sugar
Put the semisweet chocolate chips and heavy cream in a heatproof bowl set over a pot of barely simmering water (do not let the bottom of the bowl touch the water) and stir until the chocolate is melted and smooth. Remove the chocolate from the heat.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the cream cheese and confectioner’s sugar on low speed until smooth. Gradually add the chocolate mixture and mix until incorporated.
For the cupcakes
Position a rack in the lower third of the oven and preheat the oven to 350 F. Line 24 cupcake cups with paper liners.
In a large mixing bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl and handheld mixer), beat the egg whites and cream of tartar until frothy. Gradually add the remaining 1/3 cup sugar and continue to whip until stiff peaks form. Set aside.
Make a well in the center of the dry ingredients. Add half of the buttermilk, the oil, vanilla, and mashed bananas and stir for 1 to 2 minutes, until the ingredients are thoroughly combined. Add the egg yolks and the rest of the buttermilk, stirring until just combined. Gently fold in the eggs whites and then the chocolate chips.
With a large ice cream scoop or spoon, scoop the batter into the prepared cupcake cups, filling each one about two-thirds full. Bake for 20-25 minutes, until a cake tester or toothpick inserted in the center of a cupcake comes out clean. Let cool for at least 20 minutes.
To frost the cupcakes: Using a spatula or butter knife, spread the tops of the cupcakes with swirls of frosting. The cupcakes can be stored in an airtight container at room temperature for up to two days.