Chocolate Chip Banana Bread Cupcakes

By srumbel

So for the cupcakes I used a basic banana bread recipe for the cake and added chocolate chips to it. I mean seriously, everything is better with chocolate chips. Under the cake is a cookie crust made with Nilla Wafers. So yum. Finally, the cupcake is topped with a dollop of cream cheese frosting and a crunchy topping. So much nom nom nom happening in this cupcake it’s almost too much to handle!
from javacupcake.com

Ingredients

• Crust
• 6 oz Nilla Wafers
• 5 oz melted unsalted butter
• 3 Tbsp sugar
• pinch of salt
• Cupcakes
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla
• 1 cup sugar
• 3 large ripe bananas
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup milk
• 1 cup semi-sweet chocolate chips
• Frosting
• 8 oz room temperature cream cheese
• 3-4 cups powdered sugar
• 1 tsp vanilla
• 1-2 Tbsp heavy cream
• Topping
• 1 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup sugar
• 1/2 cup cold unsalted butter
• 1 tsp ground cinnamon

Details

Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Crust

Line a cupcake pan with liners.
In a food processor, pulse together all the ingredients until combined.
Press a tablespoon of the crust into each liner and press flat with the bottom of a glass or spoon.

Cupcakes

Preheat oven to 350F degrees.
In a large bowl, sift together the flour, baking powder, baking soda and salt.
In another bowl whisk together the eggs, oil, vanilla and sugar until well combined.
Mass the ripe bananas and add it to the wet mixture.
Pour the wet mixture into the flour mixture and fold until almost all the flour is wet.
Add the milk and continue to mix until combined. Do not over mix!
Fold in the chocolate chips.
Fill the cupcake liners almost to the top with the batter.
Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before cooling on a wire rack completely.

Frosting

In the bowl of your stand mixer, cream together the sugar and cream cheese until smooth.
Mix in the vanilla.
Add 1-2 tbsp of cream until you get your desired consistency. Mix until combined.
Using a large round tip on a piping bag, squeeze a dollop of frosting onto each cupcake.

Topping

Preheat oven to 350F degrees
Combine all the ingredients in a food processor and pulse until it has come together.
Crumble the dough onto a baking sheet in large chunks. Bake for 10 minutes or until golden brown.
Once cool to the touch, bread into smaller pieces to crumble on top of the frosting.

Serves: 2 dozen cupcakes