While We're Still on a Sweet Note....

I'm not sure if there is a better combo than chocolate, peanut butter and bananas. This recipe immediately caught my attention while I was food blog surfing a few weeks ago. The recipe has been sitting on my counter top since then and I finally had some overripe bananas to make the recipe. It originated from a blog called YumSugar. I knew it would be good just looking and reading through the recipe. I of course added my own twist on it by adding peanut butter to the banana cupcake batter and used a dark chocolate cocoa in the frosting. Her recipe adds a dulce de leche filling inside the middle which would be delicious, but it's a 2 hour process that I passed on. Maybe next time I'll try it.

I caught my 2 year old stealing one before dinner when I told him to wait. He tried fooling me, but the empty cupcake wrapper on the floor gave it away!

Talk about heaven sent! I'm not just filling space here, these are so good! Use up those ripe bananas on these puppies! Enjoy!

Banana Peanut Butter Cupcakes with Dark Chocolate Buttercream

(recipe adapted from YumSugar)

Makes 24

Cupcakes
4 small or 3 medium overripe bananas plus 1 more for decoration
splash of milk (optional)
1/4 Cup peanut butter
2 3/4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 sticks of butter
1/2 cup brown sugar
1 1/2 cups sugar
3 eggs
1 tsp vanilla

1. Preheat oven to 350F.
2. In a food processor, puree bananas and peanut butter until smooth. Depending on your bananas, you may need to add a splash of mixture so that the consistency is nice and smooth. Set aside.
3. In a medium-sized bowl, whisk or sift flour, baking soda, salt and cinnamon together. Set aside.
4. In a mixer or large bowl, cream butter and sugars together until well mixed, and airy.
5. Add eggs, one at a time, making sure each egg is fully incorporated before proceeding.
6. Stir in vanilla, followed by banana puree. Slowly add dry ingredients
7. Line a cupcake tin with cupcake liners. Scoop an even amount of dough into each cup. I filled them to the top and had enough for 24 cupcakes.
8. Bake for about 16 minutes. A wooden skewer inserted in the middle willl come out clean and tops are a light brown in color.
9. Remove cupcakes from oven and cool in tins for two minutes. Transfer to cooling rack..
10. Spoon some frosting on top of each cupcake, spread out with a spatula.

For frosting:
1 stick of butter
1/2 cup unsweetened cocoa
1 tsp vanilla
3 cups powdered sugar
1/3 cup milk

1. In a small bowl or mixer, cream butter.
2. Mix in cocoa powder (you can add more or less depending on taste).
3. Mix in vanilla.
4. Mix in half of powdered sugar, followed by half of the milk.

Mix in the rest of the powdered sugar. Blend well. Add the rest of the milk and mix completely. If your frosting is too thin, add more sugar (or cocoa depending on taste). If it is too thick, add more milk.

My Holiday Plates Part 1

I feel horrible, I haven't made a homemade dinner for my family in almost a week! It has been so busy and I've had so much baking to get done! My husband called this morning asking if I was making dinner, it was kind of funny.

So, these are my Chocolate Chip Cupcakes with Candy Cane Dusted Frosting. They are incredibly easy, but look very fun. I even used a store bought frosting to save time, but feel free to use the cream cheese frosting that is listed in my recipe below.

One word of advice, sprinkle the candy cane on the tops just before boxing or plating up. The candy cane almost starts to melt if you wait too long.

I got these cute Martha Stewart boxes from Michaels that fit the cupcakes perfectly. They came with tags, bows and printed parchment. You could also plate them, I would recommend those disposable silver bakers you find in the baking isle of the grocery store. They are deep enough, so when you cover them, the frosting doesn't get smashed. Just add a nice Christmas bow and it looks cute too!

I'm sad there are no more leftovers! My husband and youngest little guy were fighting over the last one this morning!

Chocolate Chip Cupcakes with Candy Cane Dusted Frosting

1 box devils food cake mix
½ Cup water
½ Cup vegetable oil
4 eggs
1 small box instant chocolate pudding mix (4serving size)
8 oz sour cream
12 oz bag chocolate chips

24 oz softened cream cheese
1 stick softened butter
16 oz powdered sugar

1 box of candy canes, put into food processor, pulsed until in tiny pieces

1. Preheat oven to 350 degrees F. Place cake mix, water, oil, eggs, pudding mix, sour cream and chocolate chips into a stand or electric mixer. Mix on medium speed for a minute and a half or until well combined.

2. Fill 24 cupcake tins ¾ full with batter and bake 15-18 minutes until toothpick comes clean when poked in the center. Let cool.

3. Place cream cheese, butter and sugar into a large bowl. Whisk slowly until well combined and frosting consistency. Frost cooled cupcakes and sprinkle with crushed candy cane.

24 servings

Coconut Cupcakes with Toasted Coconut Cream Cheese Frosting

I love coconut cake, so I wanted to make a good, easy cupcake. I love these. Check out how easy they are.

Coconut Cream Cupcakes with Toasted Coconut Cream Cheese Frosting

1 box Coconut Cake Mix

1 small box instant vanilla pudding mix

1 can Kerns Strawberry Banana Nectar Drink

1/4 Cup vegetable oil

4 eggs

2 Cups shredded coconut, sweetened

Frosting

4 Tablespoons softened butter, divided

2 Cups shredded coconut, sweetened

8 oz softenend cream cheese

3 Cups powdered sugar

1 teaspoon vanilla

2 teaspoons milk

1. Preheat oven to 350. Beat all cake ingredients except coconut on medium speed in mixer until well combined, almost 2 minutes. Stir in coconut. Fill cupcake tins 3/4 full and bake for 18-20 minutes or until cooked through. Let cool completely.

2. Melt 2 Tablespoons butter in a large skillet. Add coconut and stir and cook until browned, about 5 minutes. Transfer to a paper towel lined plate and let cool and crisp up.

3. Place cream cheese and remaining 2 Tablespoons butter in a large bowl. Whisk until smooth and creamy. slowly add in powdered sugar, vanilla and milk until smooth. Stir in 1 1/2 Cups toasted coconut into frosting. Frost cupcakes and sprinkle remaining toasted coconut over tops of frosted cupcakes.

24 cupcakes

Yummy Fall Cupcakes

Vanilla Spice Cupcakes with Cinnamon Cream Cheese Frosting

1 box spice cake mix

1 small box vanilla instant pudding mix

4 eggs

1/2 Cup oil

1/2 Cup water

1/2 Cup sour cream

4 oz softened cream cheese

1 teaspoon cinnamon

1. Preheat oven to 350 degrees F. Place all ingredients into stand or electric mixer and beat on medium for close to 2 minutes, batter will be thick. Scoop or spoon batter into 24 cupcake cups and bake for 18-21 minutes or until toothpick comes out clean from center.

Frosting

1 tub of Pillsbury Vanilla Frosting

4 oz softened cream cheese

1/2 teaspoon cinnamon, plus more to sprinkle on top

1. Mix until well combined and spread over cooled cupcakes. Sprinkle additional cinnamon lightly over frosted cupcakes.