Funky Monkey Cupcakes with Cinnamon Frosting
I'm calling these "Funky Monkey" cupcakes because saying "chocolate chip banana bread cupcakes with cinnamon buttercream frosting" is a mouthful. And right now, my mouth is too busy eating cupcakes. Or maybe they're really muffins. Either way, they're delicious.
The recipe is from an old family friend who was always doing wonderful things in the kitchen, both when her kids had friends over and just because - these kids always had the best snacks at recess! The instructions for mixing the ingredients are a little strange, but don't let it prevent you from trying this recipe. The results are totally worth it: whether you make these into cupcakes (or muffins) like I did, a cake or a loaf of bread, you will end up with a fluffy and moist banana bread that tastes incredible.
The cinnamon frosting pairs perfectly with the bananas and chocolate, and the honey in the recipe balances perfectly, so the frosting is just the right combination of sweet and spice.
Chocolate Chip Banana Bread
Ingredients
3-4 ripe bananas
1 cup sugar
1 egg
1/4 c. oil
1 1/2 c. flour
1 tsp salt
1 tsp baking soda
1/2 c. chocolate chips
In a large bowl, mash bananas and mix with sugar
Add baking soda and salt, mix well
Stir in 1 cup flour and mix until combined
Add eggs and oil
And 1/2 cup flour, stir
Fold in chocolate chips
For bread: bake at 325°F for approximately 1 hour, until top is slightly golden and a toothpick inserted in the middle comes out clean
For cupcakes: bake at 350°F for 20 minutes, until tops spring back when lightly pressed and a toothpick inserted in the middle comes out clean
Cinnamon Buttercream Frosting
Ingredients
2 sticks butter, room temperature
3 cups confectioner's sugar
3 Tbsp honey
1 Tbsp milk
1 heaping tsp. cinnamon
Cream butter until smooth and fluffy. Add honey and 1 cup of sugar, beating until combined.
Mix in remaining sugar, 1 cup at a time. If frosting is too thick, add milk and mix thoroughly. Scrape down the sides of the bowl as needed.
Add cinnamon and beat until combined.
Frosts approx. 36 cupcakes
Wanna see my favorite picture AND find out what my cat thought about these cupcakes? Head on over to Elfie's Edibles!
The recipe is from an old family friend who was always doing wonderful things in the kitchen, both when her kids had friends over and just because - these kids always had the best snacks at recess! The instructions for mixing the ingredients are a little strange, but don't let it prevent you from trying this recipe. The results are totally worth it: whether you make these into cupcakes (or muffins) like I did, a cake or a loaf of bread, you will end up with a fluffy and moist banana bread that tastes incredible.
The cinnamon frosting pairs perfectly with the bananas and chocolate, and the honey in the recipe balances perfectly, so the frosting is just the right combination of sweet and spice.
Chocolate Chip Banana Bread
Ingredients
3-4 ripe bananas
1 cup sugar
1 egg
1/4 c. oil
1 1/2 c. flour
1 tsp salt
1 tsp baking soda
1/2 c. chocolate chips
In a large bowl, mash bananas and mix with sugar
Add baking soda and salt, mix well
Stir in 1 cup flour and mix until combined
Add eggs and oil
And 1/2 cup flour, stir
Fold in chocolate chips
For bread: bake at 325°F for approximately 1 hour, until top is slightly golden and a toothpick inserted in the middle comes out clean
For cupcakes: bake at 350°F for 20 minutes, until tops spring back when lightly pressed and a toothpick inserted in the middle comes out clean
Cinnamon Buttercream Frosting
Ingredients
2 sticks butter, room temperature
3 cups confectioner's sugar
3 Tbsp honey
1 Tbsp milk
1 heaping tsp. cinnamon
Cream butter until smooth and fluffy. Add honey and 1 cup of sugar, beating until combined.
Mix in remaining sugar, 1 cup at a time. If frosting is too thick, add milk and mix thoroughly. Scrape down the sides of the bowl as needed.
Add cinnamon and beat until combined.
Frosts approx. 36 cupcakes
Wanna see my favorite picture AND find out what my cat thought about these cupcakes? Head on over to Elfie's Edibles!