One of Nate's favorite treats when we go on vacation are the "Dirty Monkeys". It's a frozen chocolate banana rum drink. Quite delicious, and something we NEVER make at home. In August's All You magazine I saw a recipe for Banana Cupcakes with Chocolate Frosting and thought they might be fun to make when we have ripe bananas.
Today Caroline and I felt like baking, so I told her about these "Dirty Monkey" cupcakes. She thought they sounded hilarious so she became my number one helper. They turned out pretty well. I think they're a little sweet, so I would cut the amount of sugar (not by half, but close) the next time I make them.
Banana Cupcakes with Chocolate Frosting
Found in August All You magazine
2 cups flour
1 tsp baking powder
3/4 tsp baking soda
pinch of salt
1 stick butter, at room temperature
1 1/2 cups brown sugar
2 ripe bananas, mashed
1/4 cup plain yogurt
1 tsp vanilla
Preheat oven to 350 degrees. Line muffin tins (we made 12 regular size and about 9 mini).
In a bowl, sift flour, baking powder, baking soda, and salt. In a mixer, beat butter and sugar for about 3 minutes. Beat in eggs, one at a time. Beat in banana, vanilla, and yogurt. Stir in flour until just combined. Fill muffin cups about 2/3 full. Bake 15-20 minutes or until they test done. Let cool 15 minutes and then remove from pan. Let cool completely and then frost.
4 oz chocolate chips
6 tablespoons butter, at room temperature
1 1/2 cups powdered sugar
1 tablespoon milk
1 tsp vanilla
Melt chocolate and let cool completely. In a mixer, beat butter and sugar until light (2-3 minutes). Beat in milk, vanilla and chocolate until smooth. Frost cupcakes.