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Banana-Chip Mini Cupcakes Recipe

Banana-Chip Mini Cupcakes Recipe


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Looking to satisfy your sweet tooth? Try one of these-mini banana cupcakes with chocolate frosting.

Ingredients

For the cupcakes:

  • One 14-ounce package banana quick bread and muffin mix
  • ¾ cup water
  • 1/3 cup sour cream
  • 1 egg
  • ½ cup miniature semisweet chocolate chips

For the frosting:

  • 1 tablespoon shortening
  • ½ cup miniature semisweet chocolate chips

Directions

For the cupcakes:

Preheat the oven to 375 degrees.

In a large bowl, combine the muffin mix, water, sour cream, and egg; stir until just moistened. Fold in the chocolate chips.

Fill a greased or paper-lined miniature muffin pan two-thirds full with the batter. Bake for 12-15 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before transferring the cupcakes from the pans to a wire rack to cool.

For the frosting:

In a microwave, melt the shortening and chocolate chips; stir until smooth. Allow the frosting to cool for at least 5 minutes. Using a rubber spatula coat the tops of the muffins with a layer of frosting.


How To Make Mini Cupcakes From A Cake Mix?

Baking is therapeutic. On the other hand, eating what you bake brings you more than just healing. There is a feeling of fulfillment and satisfaction when you munch sweet cupcakes. As A baker, there are a lot of times when you experiment with the ingredients. But have you discovered how to make mini cupcakes from a cake mix? If not, then let me help you with that. Read on!


Banana Chip Mini Muffins

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Regardless of the size you are making, there are several ways to fill liners.

  • Disher Scoop &ndash Basically, this is an ice cream scoop with a lever. For minis, I suggest using disher size 50, which holds about .65 ounces.
  • Piping Bag &ndash Place the batter in a large piping bag and pipe it into the liners. This works best if your cupcake batter is thick. &ndash This is a very neat way to fill cupcake liners, but it is an extra gadget that takes up a lot of space. If you do get one, though, it also works really well for pancakes!

Banana Chocolate Chip Muffins

These tender, moist banana muffins are packed with three different kinds of goodies: toasted walnuts, cinnamon chips, and chocolate chips. Chocolate and banana? Think banana split, you'll get the picture.

After initially posting this recipe and then reading your comments, we've cut back on the sugar a bit. The muffins are even tastier than before, as less sweetness allows the flavors of the other ingredients to shine through.

Ingredients

  • 8 tablespoons (113g) butter, room temperature
  • 2/3 cup (131g) sugar
  • 1 cup (227g) mashed banana, about 2 medium or 1 1/2 large bananas
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/8 to 1/4 teaspoon butter rum or coconut flavor, optional
  • 1/3 cup (74g) milk
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (113g) King Arthur White Whole Wheat Flour
  • 3/4 cup (128g) chocolate chips
  • 1 cup (113g) chopped walnuts, pre-toasted in a 350°F oven for 8 minutes, if desired
  • 1 cup (170g) cinnamon chips, optional but tasty

Instructions

Preheat the oven to 350°F. Lightly grease 12 to 14 standard muffin cups. You'll use the larger number of cups if you include the full amount of all three add-ins: chocolate chips, walnuts, and cinnamon chips.

In a medium-sized mixing bowl, beat together the butter and sugar till smooth.

Beat in the mashed banana, then the egg, flavorings, and milk.

Add the baking powder, baking soda, salt, and flours, stirring till smooth if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared.

Perfect your technique

Banana Chocolate Chip Muffins

Stir in the chocolate chips, walnuts, and cinnamon chips.

Heap the thick batter into the prepared muffin cups, mounding them quite full a muffin scoop works well here. Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired.

Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.

Remove the muffins from the oven, and tilt them in the pan to cool a bit this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely.

Tips from our Bakers

Want to temper the sweetness of these muffins by reducing their sugar? See how in our blog article, How to reduce sugar in muffins.


Let Me Show You How To Make The Best Banana Muffins, You’ve Got This!

These easy banana muffins come together quickly and you don’t need any fancy equipment to make them. So whether you bake all the time or this is your very first time, I promise you’ll be a banana muffin baking superstar in no time!

Step One: Whisk The Dry Ingredients Together

So the dry ingredients are well combined, I like to whisk them together in a bowl before combining them with the other muffin ingredients. For the dry ingredients, you will need:

  • Flour — I prefer to use all-purpose flour, but whole wheat works well in this recipe. You can also substitute your favorite gluten-free flour blend.
  • Brown sugar — Sugar adds moisture, sweetness, and makes the muffins tender. If you only have white sugar, don’t worry, you can use it instead.
  • Baking powder and baking soda — These are both leaveners and are what make the muffins rise.
  • Salt — Just a tiny bit of salt makes these muffins ultra-flavorful.

Step 2: Mash The Bananas

You don’t need a mixer to mash bananas — a fork works perfectly fine. For this banana muffin recipe, we need 1 1/4 cups of mashed banana. That means you’ll need two large or three medium bananas to make the recipe. I mash them in the bottom of a mixing bowl so I can fit the rest of the muffin ingredients.

Just like when making banana bread, the bananas you use for these easy muffins matter. We want the bananas to be sweet and extra ripe. If your bananas have lots of brown speckles on them or are black, you are well on your way to making the best banana muffins of your life.

I use a fork to mash the bananas. No mixer or fancy equipment required.

Step 3: Combine The Wet Ingredients

Since I mashed the banana in the bottom of a larger bowl, I add the remaining muffin ingredients directly to them. For the remaining ingredients, you will need:

  • Melted butter — Butter adds a luscious, buttery flavor to the muffins. For banana bread without butter, you can substitute oil. Muffins with oil won’t taste as rich, but the texture will be light and fluffy.
  • Egg — An egg adds structure and tenderness to the muffins. For eggless banana muffins, swap the egg for a flax egg (I’ve provided instructions in the notes section of the recipe).
  • Vanilla extract — I barely bake anything sweet without a splash of vanilla extract. It adds richness and a sweetness that sugar doesn’t really provide.

Step 4: Combine Everything Together And Add Chocolate Chips

The last step for these muffins is to combine the dry ingredients with the wet ingredients and if you are adding them, stir in chocolate chips. I don’t know if you can tell from the photos, but I add mini chocolate chips to my banana muffins. The mini chips make sure you get a chocolaty bite every time.

I actually use mini chocolate chips to make banana bread, too. In this easy chocolate chip banana bread recipe, I love combining mini and regular chocolate chips.

I love using mini chocolate chips so every bite has little bits of chocolate in it.

How Long Do They Bake In The Oven?

The muffins take 20 to 25 minutes to bake. You can tell when they are done when the tops are golden and after inserting a toothpick in the center of a muffin, it comes out clean.

For mini muffins, the bake time will be less. I’d expect 10 to 15 minutes.

More Banana Recipes

  • If you love banana muffins, you will love banana bread! Here’s our classic banana bread recipe.
  • For a lighter version of these muffins, take a look at our Healthy Banana Blueberry Muffins. In that recipe, we swap olive oil for the butter, use whole wheat flour and add blueberries instead of chocolate chips.
  • Our Perfect Banana Pancakes made with buttermilk, mashed banana, and spices are such a treat!
  • Use leftover bananas to make our Super Quick Banana Smoothie or this Easy Banana and Strawberry Baked Oatmeal.

Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne


Tips for Making the Best Banana Cupcakes

This banana isn&rsquot ripe enough.

  • Use super ripe &ndash almost black &ndash bananas. If you don&rsquot have any ripe bananas around, you can peel your bananas and microwave them until they they get super soft, almost liquidy (this typically takes about 45 seconds). This will make them nice and sweet.

  • Add spices! Myles and I like to put cinnamon, ginger, allspice, nutmeg, and cardamom in our banana cupcakes. If you don&rsquot like any of these spices, simply leave them off. We highly recommend you try them, though!

  • Frost with your favorite frosting. While I use vanilla cream cheese frosting, you can frost the cupcakes with any frosting that you choose. They are amazing with cinnamon cream cheese frosting, peanut butter frosting, chocolate cream cheese frosting, or my strawberry whipped cream frosting.


Recipe Summary

  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups grated carrots
  • 1/2 cup raisins
  • Maple Cream Cheese Frosting

Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners set aside.

Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.

In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture mix until well combined. Add carrots and raisins to remaining flour mixture toss to combine. Stir into batter until well combined.

Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.


No-Bake Mini Blender Cupcakes &ndash 6 Ingredients

Print This Recipe No ratings yet.

Ingredients

  • 1 cup full-fat shredded unsweetened coconut (80g)
  • 1/2 cup mashed over-ripe banana (120g) (Banana-free option: make the above-linked coconut crack bars into cupcakes instead)
  • 1 1/2 tbsp virgin coconut oil (17g)
  • 1/2 tsp pure vanilla extract
  • pinch uncut stevia OR 1 1/2 tbsp sugar
  • 1/8 tsp salt

Instructions

Combine all ingredients in a food processor or in a Vitamix or high-quality blender. (If using a Vitamix, be sure to use the tamper.) Process very well, until completely smooth. Press into the bottom of a mini muffin pan or mini cupcake wrappers (or you can make bars, pressing into a shallow plastic container). Freeze 1 hour or until firm. Store leftovers in the fridge a few days, or freeze for up to a month, thawing before eating. Frosting ideas are listed below the third photo in this post. Skipping the food processor step or using sweetened coconut might yield crumbly results – but might still be delicious!


Banana Cupcakes

There’s nothing like some over-ripe bananas to get me in the mood for baking. The go-to recipe is of course Banana Loaf but having made countless loafs in recent months (including one still lurking in my freezer!) it was time to put the bananas to another use. Cue the Banana Cupcakes!

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There’s a few things that make Banana Cupcakes a little more special that your standard loaf. The mixture itself uses a bit more flour and baking powder, meaning they’re a little lighter in texture. And better still is that cream cheese icing! I don’t know who thought adding a cheese to a cake was a good idea but it’s definitely one I am on board with.

Plus there’s always something quite special feeling about a little cupcake. The perfect little portion of cake that sits right in your hand. Even if we all know that these Banana Cupcakes are so delicious that you couldn’t possibly just have one!

Granny’s Top Tips

♥ As with Banana Loaf, the best kind of bananas for Banana Cupcakes is the over-ripe ones. The blacker the better!
♥ I topped these cupcakes with a dried banana chip but you could top them with a slice of fresh banana if you intend to eat them within a few hours.