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Banana Chocolate Chip Cupcakes with Honey Cream Recipe


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     Banana Chocolate Chip Cupcakes with Honey Cream

Category   Desserts - Breads
Sub Category   None

For Cupcakes-
1-1/4 cups (156 grams) all purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
2 very ripe large bananas, peeled
1/2 cup sour cream
1-1/2 teaspoons vanilla extract
3/4 cup (170 grams) granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 eggs
1 cup (150 grams) milk chocolate chips
For Frosting-
1-1/2 cups (180 grams) powdered sugar
1 8-ounce package cream cheese, room temperature
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1/2 cup honey

For Cupcakes- Preheat oven to 350 degrees, with rack placed in middle position. Line a 12-cup muffin pan with paper liners (if you have two pans, line another 4 cups, just in case you have leftover batter). Whisk flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. In another medium bowl, mash the bananas until smooth. Mix sour cream and vanilla into the bananas. Using an electric mixer, beat sugar and butter in a large bowl until pale and fluffy, about 3 minutes. Add eggs and beat until blended. Add flour mixture in 3 additions, alternating with the banana mixture in 2 additions, beginning and ending with flour. With each addition, blend just until incorporated; do not overmix. Stir in chocolate chips. Fill each muffin cup about 2/3 full.
Bake for 20 minutes, or until cake tester or toothpick inserted into the center of the cupcakes comes out clean. Let cool in pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely. For Frosting- Sift powdered sugar (using a sifter or a fine mesh strainer) into the bowl of a stand mixer. Add cream cheese and butter and beat on medium-high until smooth, scraping down sides as needed. Add honey and beat until smooth.
Decorate each cupcake by spreading a bit of frosting over each cupcake with an offset spatula. Or, use a pastry bag fitted with a large piping tip to pipe the frosting into swirls on top of each cupcake.

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