I wish all my readers a happy, healthy and delicious 2009. May your taste buds be tickled pink with scrumptious decadence during the year!
Oh and do you know what Santa got me? A KitchenAid! I’m now a proud owner of the Classic Stand Mixer, thanks to my uncle who carted the 15-odd kilogram thing all the way from London. I’ve got family over from there for the New Year’s, so the house is full of energy with the 3 boys (aged 2, 5 and 13) running amuck playing with their toys and doing what young boys do. They’re such angels and it’s so nice to have them around.
So while I have been a delinquent blogger in the past two weeks, my oven has been working overtime, thanks to my cute little 5 y.o. cousin who demands vanilla cupcakes with frosting and chocolate chip muffins! I absolutely *LOVE* my new KA and I can’t believe I finally own one! Baking has become soooo much more efficient – I can go all about the place doing my thing and be back and have the luscious and shiny creamed sugar ready in no time. Hooray, Kitchen Aid!
So back to bringing in the New Year – why not indulge a little with cupcakes for breakfast followed by a tiny generous, smear of Nutella. You just can’t go wrong then, can you?
A bunch of bananas in the fruit basket and the jar of chocolate chips tempted me to put both of them together for the softest banana cupcake ever. Although this recipe is inspired from The Banana Cupcakes seen at Allrecipes, I’ve made some changes based on user feedback, some on intuition and some for taste to get these light and moist banana cupcakes – a far cry from the dense banana bread.
Banana Cupcakes with Double Chocolate Chips
The batter yields 6 large cupcakes and 3 mini loaves
The batter yields 6 large cupcakes and 3 mini loaves
1/2 cup / 100g butter
1 ¼ cups / 250g sugar
2 eggs
1 tsp vanilla extract
1 cup / 225g bananas, mashed (I didn’t use ripe ones as I didn’t want the banana to have a very overpowering flavour)
½ cup / 100 ml warm milk
2 cups / 250g all-purpose flour
1 tsp baking powder
¾ tsp baking soda
½ teaspoon salt
¼ cup / 50g Dark chocolate chips
¼ cup / 50g White chocolate chips
- Preheat oven to 175°C / 350°F
- Cream together the butter and sugar.
- Add the eggs, vanilla, mashed bananas.
- Sift together the flour, baking powder, baking soda and salt.
- Add flour and milk in the following order: 1/3rd flour, ½ the milk, 1/3rd flour, rest half of the milk and finally the remaining 1/3rd flour till well combined.
- Stir in the chocolate chips and reserve some for the top.
- Bake for 20-25 (when using mini loaf pan or large cupcake mould, else reduce the time and check with wooden skewer) minutes or until a wooden skewer comes out clean.
I like to have them when they’re still a bit warm and down some immediately with milk or spread with Nutella! Yummy! Result : 6 cupcakes made, which were eaten by the cousins and my sister and the 3 loaves for the adults. And it only took a couple of minutes of working time to make and was ready before the boys were up!
Related posts:
{ 29 comments… read them below or add one }
Double chocolate chips! YUM!Those look amazing!
Not only do these look delicious, but adding a smear of Nutella puts them over the top! mmm!
So happy for you for getting a KA mixer-I can’t believe your uncle lugged it all that way! But I’m glad he did, hehe!
These look incredible. Nice touch with the Nutella. It makes everything better. Happy New Year!
these look delish and and the nutella puts it over the top!
Double chocolate chips is always a good thing.
Congratulations on the KitchenAid, and achieving such lovely cupcakes too.
Happy New Year.
These are too cute! The chocolate chips on top are a great touch. Don’t get me started on all the wonders of Nutella
Thanks, all.
What a nice gift! Looking forward to the treats you make with it
Just came across your site for the first time. I am absolutely enthralled by your recipes and photos. I was wondering, do you use natural lighting for your photos?
Dallas_Bitchin’Kitchen: Thank you for stopping by! Yes, I only use natural lights for my photos. I’m most comfy with the light coming in from the window on my left illuminating the object. Sometimes, I use a whiteboard to bounce light to the right side of the object.
Those look lovely, especially with the addition of the nutella on top.
Got to love anything with chocolate in!
Gosh, chocolate chip muffins AND smothered with Nutella? I’m overcome!
I’m on a high here…
Neil: Nutella makes everything better, doesn’t it?
Priya: Try it! try it!
okay, i admit it, i’ve been here once too often to look longingly at the cupcakes. my reistance has worn down and i’ll make it.
but in your ingredients, after the salt, you’ve written ‘half cup/100g’ and left it blank. is something missing?
also in cupcakes, would you recommend substituting the butter with oil and maybe extra milk? would it ruin the flavour terribly?
Uh oh! Thank you for bringing it to my notice – will edit it out. Please ignore that. Prob forgot to delete it when I was rearranging ingredients according to when it should be tossed into the bowl.
Not sure about subbing oil and milk. And since it’s just 100g, I suggest you stick to this.
Let me know how it turns out!
sure! thanks for letting me know.
hi again purple foodie, i’ve just made them and gobbled up two. the only changes were i added vanilla bean powder and since i did not have choc chips i did not add them,(i don’t care much for the local variety). i love that you haven’t recommended those awful mushy over ripe bananas. so my cakes had that delicious flavour of vanilla with just the right undercurrent of banana for depth.
of course since i love being over indulgent with food, i smeared the second cupcake with nutella which drowned out all the other flavours and gave me such a high, i’m up there in the clouds.
please check my breakfast blog tomorrow for a picture.
Of course I’ll check back, Priya!
I’m so happy you enjoyed them. Just like you, I’m not a fan of over ripe bananas in cakes. The smell gets to me. I’d much rather have subtle hints of banana in the cake. When you smear it with Nutella, there are no questions asked, Nutella is the best, isn’t it! And some of my Italian blogger friends say that in Italy they’ve got hazelnut spreads that kick Nutella’s a** I was taken aback. Till I find that I’m going to be happy indulging with what I have!
What a wonderful recipe (I love your site), but when do I add the chocolate chips? Wasn’t sure to stir then in, or put them on top of the batter . . .
Sottovoce: Stir them in just before baking as well as reserve some for the top. I don’t know how I missed the detail! Thank you for bringing it to my notice.
Thanks for this recipe! I’m planning on making banana cupcakes soon and my previous attempts have always resulted in denser, muffin-like cupcakes. Looking forward to seeing how these turn out!!
hey! i just stumbled upon your blog while trying to find a recipe, and this one is GREAT!
thanks for sharing it with me! i really really enjoy it. keep baking!
Thanks you!
wow..those look very delicious..i want to try this recipe but i am wondering what banana will i used?please help..thanks..please email me.. khaye_2261985@yahoo.com..thanks…
That looks delicious! I'll give it a try. Thanks for the recipe.
hey this recipe is great, it looks good and im sure it will taste just as good. i am using it for my food assignment at school i think it will be great
thanks soooo much.
Hey Shaheen,
Do let me know the company of your Kitchen Aid….and the approximate cost of d same….
Thanks!!
Sanah
It is a gift from my uncle in the UK. Purchased it from Amazon.co.uk.