Banana Chocolate Chip Cupcakes
1 3/4 c. all-purpose flour
1 1/4 c. sugar
1 tbsp. Clabber Girl Baking Powder
1/2 tsp. salt
1/2 c. butter (or shortening at room temperature)
3/4 c. mashed ripe bananas (about 2 medium)
1/3 c. evaporated milk
2 tsp. vanilla extract
6 oz. chocolate chips (semi-sweet)
1/4 c. butter (or margarine at room temperature)
2 tbsp. evaporated milk
1 tsp. banana flavoring
2 c. confectioners' sugar
1/2 c. chocolate chips (for garnish)
Preheat oven to 375 degrees F. Prepare 12 standard sized muffin cups with paper liners, oil, or non-stick spray.
Cupcakes Preparation: In a large bowl add flour, sugar, Clabber Girl Baking Powder, salt, and combine. Once dry ingredients are mixed add butter (shortening), bananas, evaporated milk, vanilla extract, and eggs. Blend dry and liquid ingredients together on medium speed until well combined; continue blending for 3 minutes longer. Once the 3 minute mixing process is complete, gently fold chocolate chips into batter. Transfer cupcake batter into prepared cups, filling each to about 3/4 capacity.
Bake for 20 minutes and ensure cupcakes are done by carefully inserting a toothpick into the center of a cake and visually ensuring toothpick is clean when removed. Cool cupcakes on a wire rack.
Frosting Preparation: In a small bowl, add butter (margarine), evaporated milk, banana flavoring, and first cup confectioners' sugar. Blend until ingredients become smooth and shiny. Add second cup of confectioners' sugar and mix again until frosting becomes smooth and shiny. If consistency is too thick, add a few drops of evaporated milk to loosen.
Do not apply frosting until cupcakes have cooled completely. Once cooled, frost cupcakes and sprinkle with chocolate chips.
Recipe Revised 9/14.