Banana Chocolate Chip Cinnamon Cupcakes

For the Banana Chocolate Chip Cinnamon Cupcakes:

1. Line two cupcake pans with cupcake liners. Pre-heat oven to 350°F.
2. Sift together cake flour, baking powder, baking soda, cinnamon and salt.
3. Combine and stir together mashed bananas and buttermilk. Set aside.
4. In a mixing bowl, using the flat beater of a stand mixer, beat butter until smooth.
5. Gradually add sugar and beat until fluffy.
6. Add eggs one at a time, beating to incorporate each egg before adding the next.
7. Add ⅓ of the sifted dry ingredients and ½ of the banana buttermilk mixture. Beat just until blended. Add ½ of the remaining dry ingredients and all of the buttermilk. Beat again just until blended. Finish with the last third of the dry ingredients and beat just until blended. Do not overbeat.
8. Add the vanilla extract and beat just until incorporated.
9. Add the mini chocolate chips and mix by hand with a rubber spatula.
10. Use a scoop to fill the cupcake tins to just about ⅔ each. Bake for 18 – 20 minutes or until a wooden toothpick inserted in the center of a cupcake comes out clean. Remove from oven, remove the cupcakes from the pans and let cool on cooling racks.
11. Banana Chocolate Chip Cinnamon Cupcakes with Caramel Frosting

Author:

1. SugaryWinzy
2. Recipe type:Cupcakes
3. Serves:Yield: 24 medium cupcakes
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6. Soft, extremely fragrant and delicious banana chocolate chip cinnamon cupcakes combined with caramel frosting and drizzled with caramel sauce are simply irresistible.
7. Ingredients

For the Banana Chocolate Chip Cinnamon Cupcakes:

1. 2 ½ cups cake flour (295 g)
2. 1 ½ teaspoons baking powder (12 g)
3. 1 ½ teaspoons baking soda (9 g)
4. 1 ½ teaspoons cinnamon (6 g)
5. ½ teaspoon salt (2 g)
6. 1 ¼ cups mashed ripe bananas (339 g)
7. 1 cup buttermilk (196 g)
8. ¾ cup unsalted butter (12 tablespoons) (170 g)
9. 1 ½ cups sugar (300 g)
10. 4 eggs
11. 1 ½ teaspoons vanilla extract (6 g)
12. 1 cup mini semi-sweet chocolate chips (172 g)

Optional Chocolate Garnishes:

1. 4 ounces semi-sweet chocolate OR white chocolate (113 g)
2. ¾ cup caramel sauce (hot and straight from the pot)

For the Caramel Frosting:

1. ¾ cup (12 tablespoons) unsalted butter at room temperature (170 g)
2. 5 ½ cups powdered sugar (589 g)
3. ¾ cup caramel sauce at room temperature (210 g)
4. 3 teaspoons skim milk (for a softer texture, add more milk one teaspoon at a time)
5. Preparation

For the Banana Chocolate Chip Cinnamon Cupcakes:

1. Line two cupcake pans with cupcake liners. Pre-heat oven to 350°F.
2. Sift together cake flour, baking powder, baking soda, cinnamon and salt.
3. Combine and stir together mashed bananas and buttermilk. Set aside.
4. In a mixing bowl, using the flat beater of a stand mixer, beat butter until smooth.
5. Gradually add sugar and beat until fluffy.
6. Add eggs one at a time, beating to incorporate each egg before adding the next.
7. Add ⅓ of the sifted dry ingredients and ½ of the banana buttermilk mixture. Beat just until blended. Add ½ of the remaining dry ingredients and all of the buttermilk. Beat again just until blended. Finish with the last third of the dry ingredients and beat just until blended. Do not overbeat.
8. Add the vanilla extract and beat just until incorporated.
9. Add the mini chocolate chips and mix by hand with a rubber spatula.
10. Use a scoop to fill the cupcake tins to just about ⅔ each. Bake for 18 – 20 minutes or until a wooden toothpick inserted in the center of a cupcake comes out clean. Remove from oven, remove the cupcakes from the pans and let cool on cooling racks.

Optional Chocolate Garnishes:

1. Place semi-sweet chocolate chips or white chocolate in a heat proof glass bowl.
2. Line a glass baking dish with wax paper.
3. Make the caramel sauce. When desired color consistency is reached, remove from heat and pour about ¾ cup of the hot caramel sauce over the chocolate.
4. Swirl the bowl to cover the chocolate with caramel sauce. Let sit for about 2 minutes. Stir the chocolate with a wire whisk until smooth and well blended.
5. Pour the chocolate mixture into the glass baking dish and level with an offset spatula. Allow to cool then cover and refrigerate for a few hours or overnight to let the chocolate firm up.
6. Press any shape cookie cutter on the cold chocolate for a variety of shapes. Keep in refrigerator until ready to use.

For the Caramel Frosting:

1. Using the flat beater of a stand mixer, beat butter until smooth.
2. On low speed, gradually add powdered sugar beating until smooth.
3. Slowly pour in room temperature caramel sauce and beat until creamy.
4. Add skim milk 1 teaspoon at a time using only enough to reach desired consistency. If a softer texture is desired, add more milk 1 teaspoon at a time.

Assembly:

1. Fill a piping bag with caramel frosting and use either a medium or large star tip to pipe frosting in circular swirls over each cupcake.
2. Store cupcakes in an airtight container at room temperature.
3. Yield: about 2 dozen medium cupcakes