Tasty Tuesday's: Banana Chocolate Chip Cupcakes - Chef Charley
Love Your Food

Tasty Tuesday’s: Banana Chocolate Chip Cupcakes

You guys …… these cupcakes take me back to my girl’s trip to Savannah, GA 5 years ago! My girl friend and I went on a Paula Dean tour, and on that tour they stopped at Back in the Day Bakery. We got to meet the founder, and try something from the menu. I chose these! They are sweet, but not too sweet, and they melt in your mouth! They are so delicious and scrumptious! Even so that my girl friend and I made a second trip just for the bakery by ourselves before leaving Savannah! The owner even recognized us from the tour a few days before and came out to talk to us!

My girl friend and I got her cookbook, The Back in the Day Bakery Cookbook, all because we loved it so much! I’ve made these cupcakes a few times since then! They’re great for parties, get togethers, or just some treats. If I bake them for my girls, I end up freezing half of them as this recipe makes quite a bit! I have adapted the recipe into my own a bit and am sharing a ‘healthier’ version of one of my favorite desserts. I’ll give notes at the end if you’d rather eat them in the full blown glory below. However, these taste pretty darn amazing!!


*Set eggs on counter a couple of hours before baking. You want them at room temperature. 🙂 If you forget, you can set them in hot water for about 5 minutes before using.

Preheat oven to 350 degrees and place 24 cupcake liners in a cupcake pan. You could also spray cupcake pan with non stick spray if you don’t have liners.

Using a large bowl whisk together the cake flour, baking powder, baking soda, and sea salt together. Set aside.

Using a stand mixer and a whisk attachment, beat the egg whites and cream of tartar until frothy (white looking); about 2 minutes.

Then add in the 3 Tbsp Truvia sugar gradually while the mixer is on and continue to whisk until stiff peaks form. This will take a few minutes or so…. just be patient and watch it form! 🙂

Add half of the buttermilk, applesauce, vanilla, and mashed bananas to the dry ingredients. Stir for a few minutes making sure all ingredients are mixed well.


Add the egg yolks and the rest of the buttermilk and stir to combine.


Gently fold in the egg white mixture into the rest of the mixture, followed by the chocolate chips. I use a large spoon or spatula and gently fold over just until everything is incorporated.


Using an ice cream scoop, scoop batter into each cupcake slot. Fill until about 2/3rd full. Be careful not to over fill as the shape will be odd and they will rise over their slot.

Bake for 22 minutes and let cool for about 20 minutes (5 in pan and 15 on wire rack).

While the muffins are cooling, you can prepare your dark chocolate frosting.

**This frosting recipe makes half of the original amount. I don’t like a lot of icing, so if you do, double this recipe to make enough for all 24 cupcakes.

Melt the chocolate chips and almond milk in the microwave for 30 seconds at a time. Stir each time, until the chocolate and milk are melted together. Be careful not to over microwave as it will burn the chocolate.

Mix together and cream the cream cheese and powdered sugar in a stand mixer set on low. This will take a couple of minutes to make sure they cream together.


Add in the melted chocolate and mix together.

Once cupcakes are cooled, top with a little frosting.

 

Taste testers at their best!

Ingredients:

Muffins

2 C. cake flour

1 tsp baking powder

1 tsp fresh baking soda

1/2 tsp sea salt

2 large eggs (room temperature)

1 large egg white (room temperature)

1/4 tsp cream of tartar

3 Tbsp. Truvia sugar (or 1/3 C. coconut sugar)

3/4 C. buttermilk

5 tbsp. and 1 tsp applesauce

1 tsp. Vanilla extract

1 1/2 C. mashed ripe bananas (about 4 medium bananas)

1/2 C. dark chocolate chips

 

Chocolate frosting:

1/2  cup dark chocolate chips

2 tbsp. almond milk

4 oz cream cheese

1/4 confectioner’s sugar

 

Directions:

1.Preheat oven to 350 degrees and place 24 cupcake liners in a cupcake pan.

2. Using a large bowl whisk together the cake flour, baking powder, baking soda, and sea salt together. Set aside.

3. Using a stand mixer and a whisk attachment, beat the egg whites and cream of tartar until frothy; about 2 minutes.

4. Add in the 3 Tbsp Truvia sugar gradually while the mixer is on and continue to whisk until stiff peaks form.

5.Add half of the buttermilk, applesauce, vanilla, and mashed bananas to the dry ingredients. Stir for a few minutes making sure all ingredients are mixed well.

6. Add the egg yolks and the rest of the buttermilk and stir to combine.

7.Gently fold in the egg white mixture into the rest of the mixture, followed by the chocolate chips.

8. Using an ice cream scoop, scoop batter into each cupcake slot. Fill until about 2/3rd full.

9. Bake for 22 minutes and let cool for about 20 minutes.

10. While the muffins are cooling, you can prepare your dark chocolate frosting.

**This frosting recipe makes half of the original amount. I don’t like a lot of icing, so if you do, double this recipe to make enough for all 24 cupcakes.

11. Melt the chocolate chips and almond milk in the microwave for 30 seconds at a time. Stir each time, until the chocolate and milk are melted together.

12. Mix together and cream the cream cheese and powdered sugar in a stand mixer set on low.

13. Add in the melted chocolate and stir together.

14. Once cupcakes are cooled, top with a little frosting.

*Regular recipe notes:

Use 1 C. sugar instead of applesauce and mix into dry ingredients. Add 1/3 C. Canola oil instead of applesauce in wet ingredients. Use only 1 C. mashed bananas. Use semisweet chocolate chips instead of dark chocolate chips.

For frosting: Use heavy cream instead of almond milk and semi sweet chocolate chips.

Leave a Reply

Your email address will not be published. Required fields are marked *