I was trying not to throw away some very ripe bananas when I got the idea for these cupcakes. The cupcake itself is a simple vanilla and yogurt base. I added some chocolate chips because… because chocolate, that’s why :-)
The frosting is a simple cream cheese frosting to which I added one pureed banana.
The result is a cupcake that taste a little bit like a chocolate chips banana bread, but is moister.
Ingredients for the cupcakes:
– 2 cups all-purpose flour
– 1 1/3 cup sugar
– 1 1/2 tsp baking powder
– some salt
– 1 stick butter
– 1 1/4 cup yogurt
– 1 1/2 tsp vanilla extract
– 1/2 cup chocolate chips
Ingredients for the frosting:
– 8 oz cream cheese, softened
– 1 stick butter, softened
– 1 pureed banana
– 1/2 tsp vanilla extract
– 1 1/4 cup confectioner’s sugar
– some milk
1. Preheat your oven to 350F. Grease a cupcake mold or line up cupcake baking cups.
2. Mix together the dry ingredients. In a second bowl, mix the butter, yogurt and vanilla extract.
3. Use a spatula to incorporate the wet mixture to the dry one. Then add the chocolate chips and delicately incorporate.
4. Fill 2/3 of your cupcake cups with the batter. Bake for about 23 minutes.
5. Let the cupcakes cool completely before adding the frosting.
1. In a large bowl, beat the cream cheese and butter until smooth. Add the pureed banana and vanilla extract and mix again until combined.
2. Gradually add the confectioner’s sugar. Add as much as you feel like (I regularly tasted how sweet the frosting got, not to add too much sugar). If your frosting becomes too thick, you can always add a little milk… or the other way around, a little more sugar, depending of your desired final frosting.
3. Put on top of cooled cupcakes.
I added some pomegranate to decorate the cupcakes, too. Enjoy!