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Black Bottom Cupcakes

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Chocolate and banana cupcakes with a cream cheese banana topping.


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And with lots of chocolate chips mixed in, too.

But anything with chocolate chips mixed in automatically moves the yumminess up a notch, right.

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For the topping …

Mix cream cheese, sugar, vanilla, egg and banana together and then stir in the chips.

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Jump on in there little ones. Get nice and cozy.

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For the cake layer you’ll need…

Flour, cocoa, sugar, bananas, soda, salt oil and vanilla.

Sift the dry ingredients together and then add the wet. Easy as pie. Or Cupcake.

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Plop. Pureed bananas look kinda gross, don’t they?

Thank goodness it all gets blended.

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I used these lovely parchment paper baking cups. (Found at Hobby Lobby)

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And I also used these freestanding muffin cups. (Found at cakeart.com)

Why? Because I’m indecisive. I may not have mentioned it before, but I have a problem making decisions. Even something as simple as cupcake liners. It seems like I can never bake all my cupcakes in the same papers. (Unless I’m taking them somewhere of course.) I know. Kinda weird. But I can never decide which to use or worry that I picked the wrong one and the one I didn’t pick is going to look better. So, I’ll sneak a few options in there to satisfy my compulsion.

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But anyway, when you’re ready to fill your liners, just use a scoop to get evenly filled papers.

Fill with chocolate first.

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And then with the cream cheese mixture.

In one kind of baking cup if your normal.

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Then bake away.

Black Bottom Cupcakes

Cream Cheese Mixture
8 oz cream cheese, softened
1/2 cup sugar
1 small banana, pureed
1 egg
1 teaspoon vanilla
8 oz. semisweet chocolate chips

Chocolate Mixture
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

Preheat oven to 350 degrees.

For the cream cheese mixture:

For the chocolate mixture:

Bake for about 30 minutes or until done.

Makes about 18 cupcakes.

Recipe adapted from Great American Favorite Brand Name Cookbook, 1993.

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And enjoy!!!

And if you’re wondering. I liked how these looked in the parchment papers best.