Banana Chocolate Whole Wheat Cupcakes

Ask any professional athlete, musician, or favorite costumed character of your choosing and they will call agree - security is important. One of my favorite Christmas presents from a student is in charge of security in this house. Mr. Bear keeps our baked goods safe from intruders and is in charge of portion control. 

I love having a sweet treat for breakfast. I made these cupcakes on a whim because I was bored and wanted a reason to use my mixer. I adapted the receipe to reflect the fact that I did not have cocoa powder, but did have chocolate chips. I planned on whipping up a frosting to pair with these bbies, but there was absolutely no need for it. These cupcakes are perfect the way that they are. And who doesn't love eating a cupcake for breakfast?...yum! 

Ingredients

3 bananas, Ripe

1/2 cup sugar

2 tablespoons sugar

2 eggs

1/4 cup whole milk

4 tablespoons butter, Melted

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg ( freshly ground, if possible)

2 teaspoons vanilla extract

1 1/2 teaspoons baking powder

1 1/2 cups whole wheat flour

1/3 cup chocolate chips

Directions

Preheat oven to 350 degrees.

In a blender combine the first 7 ingredients. Liquify. In a bowl, combine the baking powder, whole wheat four, and chocolate chips.

Add the liquefied contents of the blender to the bowl, mix until well-integrated, being careful not to overmix.

Grease muffin tins (or use paper liners). Fill each muffin tin to 3/4 full. Place in preheated oven and quickly close the door. After 10 minutes, turn the oven off. Leave the cupcakes in the oven for another 7 minutes.

If you are using paper liners, immediately turn the cupcakes out of the muffin tray. Otherwise, allow to cool for 5 minutes in the tray and remove.

Eat as is, or cool before icing with your favorite icing recipe.

Source: Food.com

Graham Cracker Chocolate Cupcakes with Toasted Marshmallow Frosting

I work on a small faculty. We used to just have a cake in the teacher's lounge once each month as a celebration for the teachers who had a birthday. Then, it was decided that we would select names and be responsible for celebrating that person's birthday. My birthday partner's birthday is today - Happy Birthday, Diane! 

For her birthday, I agonized over which cupcake to make - I just couldn't decide. I have a bit of anxiety when it comes to baking...especially cupcakes. I don't know why but I saw this as the perfect opportunity to prove to myself that I am capable of making cupcakes. A graham cracker crust, layer of chopped chocolate, chocolate batter, sprinkled with graham crackers and shaved chocolate, and toasted marshmallow frosting. Sounds super complicated, but isn't really - and I did it! Ahem...I DID IT!!!! Happy Birthday, Diane! I hope that you enjoy your day! 

Ingredients

For the cupcake:

2 1/4 cups plus 2 tablespoons sugar

1 3/4 cups all-purpose flour

3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup boiling water

1 1/2 cups graham cracker crumbs (from about 20 squares)

1/3 cup unsalted butter, melted

9 ounces bittersweet chocolate, finely chopped

For the frosting:

8 large egg whites

2 cups sugar

2 teaspoons pure vanilla extract

Directions

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. Place 2 teaspoons chopped chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.

Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine. 

Fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Place egg whites and sugar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch or broiler, lightly brown the frosting. If using a broiler, rotate pan after approximately 2 minutes. Serve immediately or store in an airtight container, up to 2 days.

Source: Martha Stewart