choco-nana christmas cupcakes

Christmas is a time for believing, and believe me, you'll love these chocolate banana cupcakes.  This rich chocolate cake with a banana bread texture makes for a perfect marriage and boy is it moist.   Try topping with peanut butter buttercream (think chocolate dipped banana's or Pb and banana sandwich) or your favorite ganache for a decadent bite.  I chose a lighter vanilla Swiss meringue buttercream (it's my favorite) but I think next time I'll try the PBB.

got milk? 

Nope...this is buttermilk.  A tangy choice for a moist cake

It's banana's  B-A-N-A-N-A-S!

Is Santa Claus coming to YOUR town?

 liners and toppers 

looky there...so purtay!

I promise your house will smell divine. 

 Like baking chocolate cake and banana bread at the same time.

I added a fondant leaf and redhots. The toppers a plenty cute enough though.

Happy baking,

Buttercream

Chocolate banana cupcakes

1 box devil's food cake mix

1 cup mashed bananas (3 meduim)

3/4 cup buttermilk

1/2 cup vegetable oil

4 large eggs (room temp.)

Preheat of to 350F.  Line muffin pans with paper liners of your choice.

This is a one bowl recipe, meaning you dump all the ingredients in the bowl together and beat on low for 30 seconds.  Scrape down sides and continue to beat on meduim speed for 2 minutes.

Use a large cookie scoop or a 1/4 cup to fill liners in pans.

Bake for 15-20 minutes.  When done, remove cupcakes from pans and let cool on wire rack.  If you leave them in the pan they will shrink and lose their volume.

When cool, frost with desired frosting.

recipe found in Hello, Cupcake! by karen Tack and Alan Richardson