Banana Monkey Cupcakes With Chocolate Icing Recipes

BANANA CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Whisk flour, baking soda, baking powder, and salt together in a bowl.
• Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
• Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
• Spread frosting over cupcakes.

CHUNKY MONKEY CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., Beat first five ingredients until well blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually beat into banana mixture. Fold in chocolate chunks., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, beat cream cheese, peanut butter and butter until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread over cupcakes. If desired, sprinkle with peanuts. Refrigerate leftovers.

BANANA CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (175ºC).
• In a large bowl, mash a banana until it reaches a liquid state.
• Mix in the remaining cake ingredients.
• Pour the mix into 12-cup muffin tray.
• Bake for 18 minutes.
• Allow to cool for 10 minutes before applying frosting.
• To prepare the frosting, mash 2 bananas until they reach a liquid state
• Mix in cocoa powder, honey, vanilla, and salt.
• Add frosting to cupcakes.
• Enjoy!

CHUNKY MONKEY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
• Whisk flour, baking powder, baking soda, and salt together in a bowl.
• Mash bananas with milk and vanilla extract until smooth.
• Mix butter and sugar together with a spatula until creamy. Whisk in eggs, 1 at a time, then whisk in the banana mixture. Add walnuts, chocolate, and the flour mixture. Mix batter with a spatula until no dry spots remain.
• Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap pan against the counter to expel any air bubbles.
• Bake in the preheated oven until tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes.
• Pour hot cream over chocolate chips in a bowl. Let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over the cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.

BANANA MONKEY CUPCAKES WITH CHOCOLATE ICING

Steps:

• Preheat oven to 350 degrees F. Line 18 muffin cups. Combine flour, baking powder, baking soda, and salt in a bowl. In another bowl, blend bananas, buttermilk, and vanilla. Beat in oil and sugar. Add eggs one at a time, beating well after each egg. Alternately add flour and banana mixtures, ending with the flour. Stir in chocolate chips.
• Fill cups two-thirds full. Bake 15 to 20 minutes. Let cool.
• To Decorate: Heat cream and corn syrup in a pan until mixture begins to boil. Remove from heat; add chocolate chips. Cover and let stand 5 minutes. Stir until smooth. Glaze cupcakes with chocolate. Spoon extra into a plastic bag and refrigerate.
• Cut gingersnaps to make a mouth. For ears, separate Oreos and remove filling. Pipe on white frosting for eyes and top with M&M's. Snip a small corner from bag of chocolate; pipe on hair and nostrils.

BANANA CUPCAKES WITH GANACHE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and pecans., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-24 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cool until mixture reaches room temperature. , In a large bowl, cream shortening and confectioners' sugar until light and fluffy, about 5 minutes. Beat in marshmallow creme and vanilla. Add chocolate mixture. Beat until light and fluffy. Frost cupcakes.

CHOCOLATE AND BANANA CUPCAKES

Steps:

• Preheat the oven to 160°C(fan)/180°C/350°F/gas mark 4 and line a 12 hole muffin tin with the appropriate size cupcake cases.
• In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth. Add the eggs and vanilla and beat together. Add in the flour and baking powder and beat again until all well combined. Stir in the mashed bananas and chocolate pieces using a wooden spoon.
• Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for about 25 minutes. To check if they are cooked insert a skewer into the centre of one of the cakes and it should come out clean.
• Remove from the oven and leave them in their tins for 10 minutes then take them out and place to cool on a wire rack.
• Once completely cool, ice with the chocolate buttercream icing and sprinkle on some chopped walnuts. Alternatively, serve with no icing for a breakfast treat.

BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
• Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.