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Whats Cookin' Mama: A community blog

Follow Kristi Ondo's adventures feeding her little family! Neither Kristi nor her husband are chefs, but they enjoy cooking fun new recipes and raising their daughter.

Chocolate Banana Muffins

Written by Kristi Ondo, Community blogger | May 16, 2012 7:39 PM

What to do with that remaining chocolate bunny from Easter? Melt it down and add it to an experimental recipe of course! I was going to go all out and get whole wheat pastry flour, but given that I was melting down a milk-chocolate bunny with unknown ingredients, that seemed a little miss-matched. So, I went with regular flour. I think this recipe will be even yummier when made with more wholesome ingredients next time. That being said, they turned out pretty good even with the sugary chocolate. If you're making this with baking chocolate squares, go with semi-sweet and maybe add a ¼ cup of sweetener.

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The remains of this year's bunny.

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Oh, the carnage.

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Chocolate Banana Cupcakes with Banana Frosting

Cupcakes

3-4 oz chocolate

½ cup unsalted butter

3 ripe bananas

dash of vanilla extract

1 large egg

1 ½ cup flour

1 tsp baking powder

pinch salt

3 tsp cocoa powder

Frosting

½ cup unsalted butter at room temperature

½ ripe banana

2 cups confectioners sugar

dash of vanilla

 

Prepare 12-muffin tin with liners or grease and flour. Pre-heat oven to 350°

Melt chocolate and butter together in a double boiler (or, if you're me, a glass bowl set over, but not touching, boiling water in a sauce pan). Stir until smooth, and allow to cool. In the meantime, beat bananas – then add cooled chocolate mixture, along with a dash of vanilla extract. Beat in one large egg. In a separate bowl, stir together flour, baking powder, salt, and cocoa powder. Add to chocolate banana mixture and mix well. Pipe into prepared muffin tin (I usually put batter into a large Ziploc bag and snip the end off, less mess, pipes right into the cupcake liners).

Bake at 350° for 15-18 minutes, or until a toothpick in the center comes out clean. Remove from oven, cool on rack in pan for 5 minutes, remove cupcakes to rack and cool for ½ hour.

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Looking pretty good!

For the frosting, cream butter and banana together, add 2 cups confectioners sugar, beat well. I added a healthy dash of vanilla to this as well. Piped on to the cupcakes in the same manner as the batter was piped into the liners.

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I added a slice of banana on top of each for added banana-ness.

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They passed the ever-important "Peanut Approval" this afternoon.

Published in Cookin Mama

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