Where they met chocolate and banana.
And THIS is what happened.
Part cheesecake, part chocolate cupcake, part banana. Banana…you know, for vitamins.
I saw this recipe on Bakerella last week and pretty much had to test it out. Because, well, it combined lots of my favorite things. In cupcake form.
The recipe is about as straightforward as it can be–you make a batch of chocolate batter, then the cream cheese chip topping. One batch makes about 18 cupcakes. I decided to double it, which meant I needed 16 ounces of chocolate chips.
Guess what size bag chocolate chips come in? 10.5, 11, 11.5, 12 and 24 ounces. AWESOME. You know what this reminds me of? Hot dogs and hot dog buns.
Let’s just cut to the cakes.
Chocolate banana cake on the bottom.
And then cream cheese cake mixture on top.
28 short minutes later…banana-chocolate-chip-cheesecake-cupcakes.
These turned out very…chocolately.
A few quick notes on this recipe, in no particular order. I’d recommend pureeing the bananas in a food processor or blender, quick and easy. The recipe calls for all-purpose flour…but use cake flour. And follow the rule of baking cupcakes one pan at a time. Lastly, these look stellar when they come fresh out of the oven, but after cooling…the top sort of loses its “luster.” Next time, I think I would make these with mini-chocolate chips and then put a light frosting on.
- 1 1/2 cups all purpose flour
- 1/3 cup cocoa
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large bananas, pureed
- 1/3 cup oil
- 1 teaspoon vanilla
Cream Cheese Topping
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 small banana, pureed
- 1 egg
- 1 teaspoon vanilla
- 8 ounces semisweet chocolate chips
Preheat the oven to 350F. To make the chocolate cake, stir together the dry ingredients. Slowly add the wet ingredients and mix until well combined. Next, in a separate bowl, mix the cream cheese and other topping ingredients (except the chips) until creamy. Stir the chocolate chips into the cream cheese mixture. Scoop the chocolate batter into paper-lined baking cups, and top with the cream cheese mixture. Bake for 25-30 minutes and you’re done!