Hi All! It’s the 20th, which means it’s time for this month’s Surprise Recipe Swap!!
This month, I was assigned Sarah’s blog, Sarah Lynn’s Sweets. Sarah’s blog is all about delicious sweets and beautiful creations, so it was right up my alley!
The recipe I chose to make was actually Strawberry Banana Cupcakes, but since I’m a chocolate fanatic, I swapped out the strawberry frosting for chocolate (if you’re more of a strawberry person, be sure to check out Sarah’s recipe!)
The cupcake itself is reminiscent of banana bread, only lighter and a touch sweeter.
Cupcakes weren’t the only thing I made with this recipe! I’ll give you a sneak peek…
…but you’ll have to click on over to my other blog, Amy’s Confectionery Adventures to get all the details!
Thank you, Sarah, for a delicious recipe! Don’t forget to stop on by and say hello to Sarah!
*For the banana puree, process 2 large, ripe bananas, in a mini food processor until very smooth. Alternately, use baby food bananas.
Chocolate Covered Banana Cupcakes
Adapted from Sarah Lynn’s Sweets
1 box white cake mix
1 cup all purpose flour
½ cup white sugar
½ cup brown sugar
3 tbsp canola oil
1 cup sour cream
2 tsp banana extract
½ tsp vanilla extract
1/3 cup water
1 cup pureed banana (see note)
Preheat the oven to 350 degrees F and line muffin tins with cupcake liners (alternately spray desired cake pans with nonstick spray).
Place all of the cupcake ingredients into the bowl of a stand mixer and beat until smooth; about 2 minutes. Divide the batter into the prepared muffin tins, filling each cup ¾ full.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. (8-inch cakes will take 30-35 minutes to cook through). Move to wire racks and cool completely before frosting.
To frost, pipe chocolate frosting onto the cupcakes with a large circle tip (I used an Ateco #808), and garnish with banana slices.
Makes 28-30 cupcakes