Sunday, June 26, 2011

Banana Chocolate Chip Cupcakes

My pregnancy cravings have truly taken over all my good sense when it comes to "eating for two" (not a good idea).  I find myself in the kitchen on a daily basis coming up with interesting concoctions to satisfy my rabid sweet tooth.  Monday it was brown sugar pancakes with bananas, and semi-sweet chocolate chips (recipe to come soon).  Tuesday it was Oreos with whipped cream and gummy bears.  Wednesday, i went a the entire day drinking peanut butter milkshakes with Reeses Pieces.  And today, banana chocolate chip cupcakes with vanilla buttercream icing and white-chocolate candy barks.  This recipe is so delicious that you don't have to be pregnant to enjoy it...I promise :)

Banana Chocolate Chip Cupcakes
  • 3 large very ripe bananas
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1 1/2 cup sugar
  • 2 1/2 cups Bisquick baking mix
  • 1/2 cup chopped nuts (pecans or walnuts)
  • Semi-sweet chocolate chips
Preheat oven to 350 degrees F.  Line muffin pans with cupcake liners

Chop the nuts and set aside.

Smash peeled bananas on a plate with a fork until no lumps remain.

In a large bowl, stir together the wet ingredients thoroughly with a fork.  Add sugar and mix in.

Add the Bisquick and stir until moist.  Beat vigorously for 1 minute until no lumps remain.

Mix in the nuts and chocolate chips until evenly distributed.  Use an ice cream scoop to evenly fill the cupcake liners.

Bake for approximately 25 minutes or until a toothpick comes out clean.  Cool for 3 minutes in the pan, then dump the cupcakes on a wire rack to cool completely.

Vanilla Buttercream Icing
Recipe courtesy of
  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar (approx. 1 lb.)
  • 2 tablespoons milk
In a large bowl, cream shortening and butter with electric mixer.  Add vanilla extract.  Gradually add sugar, one cup at a time, beating well on medium speed.  Scrape sides and bottom of bowl often.  When all sugar has been mixed in, icing will appear dry.  Add milk and beat at medium speed until light and fluffy.  Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing in refrigerator when not in use.  Refrigerated in an airtight container, this icing can be stored for 2 weeks.  Rewhip before using.

Spiced Walnut & Apricot Candy Melt for garnish
  • 28 oz. white candy melt discs
  • 1 cup dried apricots diced
  • 1 cup candied walnuts chopped (I use a recipe from to make my own)
  • 1/2 cup milk chocolate chips
Line cookie sheet with parchment paper or heavy duty aluminum foil.

Melt candy melts in double boiler.  Fill bottom pan with approximately 1-2 inches of water and place over heat.  Once water begins to boil, remove from heat and add candy melts to the top pan.  Stir constantly until melted completely.

Pour melted candy into cookie sheet and spread out evenly using a spatula.  Sprinkle apricots and walnuts on top of candy melts.  Place in refrigerator while you begin to melt the chocolate chips.

In a microwave safe bowl, microwave chocolate chips in 30 second intervals, stirring after every 30 second round until chocolate has melted completely.  Drizzle milk chocolate over the walnuts and apricots.  Place cookie sheet back in the refrigerator until cool.  Once chocolate has re-hardened remove from refrigerator and break apart. 

These sweet treats are great on their own or as a garnish for your favorite dessert.


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