Black Forest Cupcakes for my beautiful mother’s birthday!

Black Forest Cupcakes

My mom’s birthday was on December 21st, and aside from wanting to spend some time with her family, she said that her favourite cake was black forest. Mom suggested making the black forest cake into kid-friendly cupcake portions, and this awesome dessert creation was born. These treats are perfectly portioned, not-too-sweet treats that have all of the black foresty goodness, without the black foresty effort! Happy Birthday to our wonderful mother whose love and support has gotten us through this difficult year and who, with our amazing father, made us into the women we are today.

Black Forest Cupcakes

INGREDIENTS

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup all-purpose flour
  • 1/4 cup dark cocoa powder (regular is fine too)
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup buttermilk (make your own with 1/2 cup milk and 1 tsp white vinegar, let sit for a few minutes before adding to recipe)
  • 1 can of cherry pie filling
  • 1 cup heavy whipping cream, chilled
  • 1 1/2 tbsp icing sugar

DIRECTIONS

  1. Heat oven to 375°F. Line 12 muffin cups with paper liners.
  2. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla. Beat until well combined.
  3. In a small bowl, whisk together the flour, cocoa, baking soda, and salt. Add dry ingredients to the butter mixture alternately with buttermilk, beating well after each addition.
  4. Scoop 2 tablespoons of batter into the bottom of each paper cup, allow it to spread across the bottom. Dollop a heaping tablespoon of cherry pie filling on top of the batter (include 4 cherries in each scoop). Top with another 2 tablespoons of batter, or enough to fill the cups 3/4 of the way. Bake for 15-20 minutes or until the tops are firm to the touch. Allow to cool before topping with whipped cream.
  5. When ready to top the cupcakes, whisk together the heavy whipping cream and icing sugar until stiff peaks form (this will allow the cream to hold its shape in the fridge). Dollop a generous bit of cream on to the cup cakes and top with a spoon of cherry pie filling. Serve immediately, or refrigerate (these keep well in the fridge for a couple days).
Cherry layer.

Cherry layer.

Topped with batter, ready for the oven.

Topped with batter, ready for the oven.

Little pockets of cherry deliciousness.

Little pockets of cherry deliciousness.

Ah, so wonderfully decadent.

Ah, so wonderfully decadent.

My lovely niece Brooklynn demanded that sprinkles be added! She did a wonderful job of decorating for Grandma.

My lovely niece Brooklynn demanded that sprinkles be added! She did a wonderful job of decorating for Grandma.

Chocolate Chai Cupcakes with Honey Cream Cheese Frosting — 100th post! HUZZAH! HURRAY!

Well, time flies and so do posts! I can’t believe this is my hundredth post, and squashing 100 posts into a year filled with grad school, internships, and family devastation has been a bit of a whirlwind. I’ve loved almost every post, and am looking forward to 100 more! I was going to do a giveaway for this occasion but have to amass things to give away first, though I have some book-like ideas, but also I have NO activity in the comments, for all the lovely readers I have. Hmm. I must need to be more provocative in my posts, thought provoking rather. Still figuring out the engagement bit of all of this.

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Black Bottom Meringues— Chocolate meringues with dark chocolate and espresso bottoms

Alright, alright, the bottoms are less black than brown but brown bottom sounded questionable, so I went with it. These are easy meringues with a dark chocolate and espresso ganache for the bottoms. The ganache mellows out the sweetness of the meringue, it is a lovely pairing. I mentioned my friend Angela in the last post, and I will mention her again! These meringues were made in celebration… in mourning… of her imminent departure. Angela is leaving us Vancouver folk for the wilds of the Sunshine Coast, she is moving on to bigger and better things, though we think she’ll come back to us, we’ve got all the beer here!

Black Bottom Meringues

INGREDIENTS

Meringues

  • 6 large egg whites (save your yolks for icebox cookies: to be posted this weekend)
  • 1 1/2 cup sugar
  • pinch cream of tartar
  • 2/3 tsp vanilla
  • 1/2 cup unsweetened cocoa powder

Ganache

  • 2 squares of dark bakers chocolate (or 2 oz of dark chocolate of your choice)
  • 2 tbsp of room-temperature espresso or very strong coffee
  • 3 tbsp of whipping cream

DIRECTIONS

  1. Preheat your oven to 175°F.
  2. Cover two cookie sheets with parchment paper.
  3. Combine the egg whites, sugar and cream of tartar in a large metal bowl set over a pan of simmering water, not touching the water, and not boiling water.
  4. Whisk the mixture constantly until the sugar has dissolved and the mixture is smooth and warm to the touch (roughly 3-4 minutes). Remove from heat and beat the whites until stiff, glossy peaks form (this is most easily and quickly done with a mixer, but I am sure it could be accomplished by hand).
  5. Add the vanilla and stir to combine.
  6. Using a sifter (or a mesh strainer in my case) sift the cocoa over the meringue and stir until no streaks remain. I am not usually this particular about sifting stuff, but my cocoa was lumpy as all hell, so I did it and it worked beautifully.
  7. Scoop the meringue into a pastry bag or a large ziploc with a corner snipped off. Squeeze out quarter-sized dollops onto your parchment paper.
  8. Bake for 2 hours, until they lift from the pan easily, mine took a little extra time because I wanted them quite dry. If you want them a little chewy, check after 1.5 hours. Allow to cool completely.
  9. While the meringues are cooling make the ganache.
  10. In a small pan over simmering water, melt the chocolate taking care not to scorch it.
  11. Add espresso and cream and stir to combine, it will come together… trust me.
  12. Once meringues have cooled smooth a layer of ganache across the bottom, place meringues bottom-up on a baking sheet as you go. Refrigerate for at least an hour to allow the ganache to set.
  13. Serve.

The meringues are starting to stiffen.

Folding in the cocoa powder.

Chocolate & Nut Date Balls- chocolate cravings killer

These sticky treats are not your grandma’s date balls. They are fudgy and packed with chocolate flavour. I added a lot of nuts, probably more than you might want, but they are tasty. And they are easy to adjust to what you have on hand or what your tastes are. I am often finding myself pining for chocolate and these have successfully satisfied those cravings time and again. They keep wonderfully in the fridge and travel well. While I happily used my food processor that I got from my friend Kim, these could be made without it by chopping things up very small by hand and mixing well, though they will be less fudge-like. They are pretty darn healthy, there is no butter or sugar added as the dates act as both.

Chocolate & Nut Date Balls

INGREDIENTS

  • 2 1/2 cups of pitted medjool dates (can be whole, chopped, whatever. You are processing them)
  • 1 1/2 tsp vanilla
  • 1/2 cup walnuts
  • 1/4 cup sliced almonds
  • 1/2 cup salted cashews (I just had these on hand and they were awesome, the saltiness added a new dimension)
  • 1/2 cup shredded coconut
  • 2-4 tbsp cocoa powder (start with two and work up to your desired fudginess)
  • 1/3 cup dried oats (whole oats if you are using a food processor; quick oats if not, as they are already chopped up)
  • 2 tbsps of semi-sweet chocolate chips are optional (totally not necessary but will further amp the chocolate factor)

DIRECTIONS

  1. Chuck everything into the food processor and blend. Start with only 2 tbsp of cocoa powder and add more as needed. If the texture isn’t coming together more dates will add the necessary stickiness. Add more nuts, coconut, dried fruit, etc. as desired.
  2. Once things have been chopped down to your taste, roll into balls, place in a tupperware and refrigerate to firm them up. Feel free to roll these in some additional cocoa powder or coconut.
  3. If you are making these by hand, which is definitely possible, chop all the ingredients that need it, as well as you can. Pop everything into a bowl and stir aggressively (that’s right, aggressively!) to combine. You are looking for the ingredients to stick together and distribute evenly.
  4. Eat morning, noon, and night.

All the good stuff, ready to mingle.

Guinness Cupcakes with a fluffy Mascarpone Whipped Cream Frosting “Head”

Oh my. OH MY. These are so frigging tasty. I already loved the Guinness chocolate cake recipe, as evidenced in this really early post, but this light, fluffy, erethreal frosting brings them to a new level. They are not weighed down by sweetness. Oh man, so delicious. Guinness brings a deep, dark, stouty note to the chocolate cake, and the whipped cream and mascarpone frosting is rich and lightly sweet, avoiding the too-tangy zip of cream cheese frostings. The fluffy, cloud of frosting becomes on the rich Guinness cupcake.
These cupcakes are part in honour of the Olympics in London… but truly they are in honour of my wonderful friend, Caelin who horribly left me to live in London, yesterday. She loves her a pint of Guinness, and I love me some Caelin. I think these would’ve been more appropriate an honour had I baked them in time for her to have one, but she can eyeball them from across the pond and weep at all the mistakes she’s made (ie. leaving me). Anyway, the cupcakes are the same that I used before, just halved, though it still made 22 (I made them smaller this time).

Guinness Chocolate Cupcakes

INGREDIENTS

  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/5 cup dark brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla
  • 1 1/2 cup room-temperature Guinness

DIRECTIONS

  1. Preheat oven to 350°F. Place the rack in the middle, and prepare muffin tins by lining with papers.
  2. Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. Beat together butter and brown sugar until pale and fluffy. Add eggs one and at time, beating well. Beat in vanilla.
  4. Add flour mixture and beer alternately in batches, beginning and ending with flour mixture, and mixing until just combined.
  5. Fill cups 2/3rds full and bake until the tops of the cupcakes are spongy to the touch, 18-20 minutes.
  6. Cool on a rack for at least 30 mins until cool before frosting.
  7. Feel free to eat one while still hot, sans frosting, these are DELICIOUS.

Mascarpone Whipped Cream Frosting

From justJENN.

INGREDIENTS

  • 8 ounces mascarpone cheese
  • 1 cup powdered sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream

DIRECTIONS

  1. In a medium bowl, combine mascarpone cheese, sugar, salt, and vanilla. Stir together until smooth, and set aside.
  2. In a large bowl, whip cream to stiff peaks. Fold the mascarpone mixture into the whipped cream until combined.
  3. Keep refrigerated, this isn’t a frosting to stay out overnight. That said, it keeps on the counter for a few hours if you are setting them out for people to munch on. Also, fold in some nuts and/or coconut for a funky, fun fruit/cookie dip!

Guinness, cocoa powder, and flour. Ready to go!

Poured and ready to bake!

DSCF4319

Brown Butter Chocolate Chip Cookies

These are different than my normal chocolate chip cookies. These are buttery, fluffy, light on the chocolate but not light on the richness. I added my favourite sweets spice, cardamon, and my ever-present nuts, walnuts. I made these cookies HUGE, mostly by accident (I have no smaller glasses), but also because I love me some big cookies. This recipe involves some fridge time, but don’t worry, totally worth it.

Brown Butter Chocolate Chip Cookies

Ingredients

  • 2 1/2 cups salted butter
  • 4 1/2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 cups packed dark brown sugar
  • 1 cup granulated sugar
  • 6 eggs
  • 2 tsp vanilla
  • 1 1/4 cups semisweet mini chocolate chips
  • 1 cup walnuts (chopped into mini-chocolate-chip-sized pieces)

Directions

  1. Brown the butter! Just a note, because this is such a large amount, cut the butter into cubes before adding it to the pot to allow a more even melting/browning. Once browned, pour into a heat-proof bowl and allow it to come to room temperature. Once RT, throw it in the fridge for about 20 minutes, you want it to solidify a bit.
  2. Remove the partially-solidified brown butter from the fridge.
  3. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
  4. Scrape the brown butter into a large bowl, add both sugars and beat until light and fluffy.
  5. Add the eggs and well, again, until light and fluffy. Add the vanilla and beat to combine.
  6. Add the flour mixture and stir until just combined.
  7. Loosely cover bowl with plastic wrap and refrigerate for 1 hour.
  8. Line 2 cookie sheets with parchment paper (or grease them).
  9. Remove the dough from fridge and turn out onto a lightly-floured surface. Section the dough into three parts and roll one section into a medium rectangle, about 1 1/2 inches thick.
  10. Sprinkle this first dough layer with a third of your chocolate chips and a third of your walnuts. Top with a second piece of dough, and sprinkle it another third of the chocolate and walnuts. Top with the final piece of dough and sprinkle the remaining chocolate and walnuts.
  11. Gently roll out your giant cookie sandwich, with a floured rolling pin. Roll it to about a 1 inch thick (I am terrible at rolling, so this ignore my rolling pictures).
  12. Cut the dough into circles with either a cookie cutter, or a glass. Dip your cutter in flour to prevent sticking. Move the rounds onto your prepared cookie sheets, space them about 1 inch apart. Cover loosely with plastic wrap and refrigerate for an hour.
  13. Preheat the oven to 375°F.
  14. Bake for 10-15 minutes, or until the edges have just set.
  15. Remove the sheets from the oven and allow the cookies to cool for a few minutes before transferring them to a cooling rack.

Step-by-step

  1. Brown the butter! Just a note, because this is such a large amount, cut the butter into cubes before adding it to the pot to allow a more even melting/browning. Once browned, pour into a heat-proof bowl and allow it to come to room temperature. Once RT, throw it in the fridge for about 20 minutes, you want it to solidify a bit.
  2. Remove the partially-solidified brown butter from the fridge.
  3. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
  4. Scrape the brown butter into a large bowl, add both sugars and beat until light and fluffy.
  5. Add the eggs and well, again, until light and fluffy. Add the vanilla and beat to combine.
  6. Add the flour mixture and stir until just combined.
  7. Loosely cover bowl with plastic wrap and refrigerate for 1 hour.
  8. Line 2 cookie sheets with parchment paper (or grease them).
  9. Remove the dough from fridge and turn out onto a lightly-floured surface. Section the dough into three parts and roll one section into a medium rectangle, about 1 1/2 inches thick.

    Stacked and ready to roll.

  10. Sprinkle this first dough layer with a third of your chocolate chips and a third of your walnuts. Top with a second piece of dough, and sprinkle it another third of the chocolate and walnuts. Top with the final piece of dough and sprinkle the remaining chocolate and walnuts.
  11. Gently roll out your giant cookie sandwich, with a floured rolling pin. Roll it to about a 1 inch thick (I am terrible at rolling, so this ignore my rolling pictures).

    A slight step-up from my sloppy hand forming.

  12. Cut the dough into circles with either a cookie cutter, or a glass. Dip your cutter in flour to prevent sticking. Move the rounds onto your prepared cookie sheets, space them about 1 inch apart. Cover loosely with plastic wrap and refrigerate for an hour.
  13. Preheat the oven to 375°F.
  14. Bake for 10-15 minutes, or until the edges have just set.
  15. Remove the sheets from the oven and allow the cookies to cool for a few minutes before transferring them to a cooling rack.

Further ingredients: A glass of milk.

Dark Chocolate Mousse!

I love chocolate, particularly dark chocolate and this mousse is a celebration of my love! It takes a few bowls, but is totally worth it. It is light and airy, mousse-style; rich and indulgent, dark chocolate-style. I like to top it with some fresh summer berries, a dollop of lightly-sweetened whipped cream, or a quick drizzle of liqueur. I served this to a small party of friends I had over last night, quote of the night came from Tobias who said, “THIS IS THE BEST THING I HAVE EVER PUT IN MY FACE.” I think that is what he said, other friends, correct me if I am wrong.

Dark Chocolate Mousse

From this submission.

Ingredients

  • 1/3 cup white sugar
  • 6 tbsp prepared, strong coffee
  • 225 g dark chocolate (I prefer in the 70% range) (7oz)
  • 1/4 cup whipping cream
  • 3 large egg whites
  • 1 1/2 cups chilled whipping cream

Directions

  1. In a saucepan, dissolve sugar in coffee over medium heat. Set aside.
  2. In the top of a double boiler over hot, (not simmering or boiling) water, melt the dark chocolate, stirring constantly, until smooth. When completely melted, whisk in the 1/4 cup of cream and the coffee/sugar mixture. Stir until smooth. Allow to cool.
  3. Beat egg whites to soft peaks. Gently fold in 1/2 cup of the cooled chocolate mixture. Pour this latter mixture back into the chocolate mixture, folding gently.
  4. Beat chilled cream to soft peaks, and fold into chocolate mixture, very gently until totally mixed.
  5. Pour mousse into a large serving bowl, or 8 individual dessert glasses. Cover with plastic wrap, chill for 4 hours or overnight.

Step-by-step

  1. In a saucepan, dissolve sugar in coffee over medium heat. Set aside.
  2. In the top of a double boiler over hot, (not simmering or boiling) water, melt the dark chocolate, stirring constantly, until smooth. When completely melted, whisk in the 1/4 cup of cream and the coffee/sugar mixture. Stir until smooth. Allow to cool.

    Melting away on my makeshift double boiler.

  3. Beat egg whites to soft peaks. Gently fold in 1/2 cup of the cooled chocolate mixture. Pour this latter mixture back into the chocolate mixture, folding gently.

    Looks like bad news but it will come together! The key is slow folding!

    Tah dah! Eggs and chocolate, well combined!

  4. Beat chilled cream to soft peaks, and fold into chocolate mixture, very gently until totally mixed.

    Ready for the big chill. This doesn’t look like a lot, but it is a very big bowl!

  5. Pour mousse into a large serving bowl, or 8 individual dessert glasses. Cover with plastic wrap, chill for 4 hours or overnight.

Warning: May cause extreme happiness.

Oatmeal Cookies for Montero

So, Genesis asked for oatmeal cookies in exchange for going to the store to buy me some milk and butter. It was a pretty great trade-off too because these cookies are so tasty that I’ve been gobbling them up as well. Neither of us really like raisins so that was out. Gen wanted them plain, so I set some dough aside for his boring ones, and I threw chocolate chips into mine, because why not. These are chewy and just sweet enough with a bit of spice and they can handle chocolate chips OR raisins… or both, I am sure.

A quick story about my journey to this recipe, I was looking for “the best” recipe but was having a hard time finding a recipe that really stood  out for me. I know how to add oats to my regular cookie recipes, swap out some flour, etc., but I wanted to make an outstanding oatmeal cookie. I found one good-looking recipe that said it was only good because of the soaked raisins… well that wasn’t going to work. So I thought why not soak the oats… well, googling “soaked oat cookies” results in lactation cookie recipes… something for later in life I guess. Anyway, finally came across this great recipe from Evil Chef Mom, and was thrilled to see that she felt the same about raisins as I. Anyway, these cookies are perfect oatmeal cookies. PERFECT. Well maybe not, but I haven’t had better, yet.

Oatmeal Cookies

Adapted from Evil Chef Mom

Ingredients

  • 2 cups rolled oats (I used whole oats… which worked… I don’t know the differences and I am alright with that)
  • 1/4 cup water
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamon
  • 1/2 tsp nutmeg
  • 1 cup butter
  • 3/4 cup packed dark brown sugar
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup chopped walnuts
  • 1 cup semi-sweet chocolate chip cookies

Directions

  1. Place the oats in a large bowl and sprinkle with the water.
  2. Combine the flour, baking soda, salt, cinnamon, cardamon, and nutmeg in a medium bowl and whisk together.
  3. Melt the butter in a small saucepan over medium heat. Hell, brown it if you want,just add an extra 1/4 cup. Remove from heat and pour over oats.
  4. Stir the sugar and vanilla into the oats and butter. Add the egg and mix briskly.
  5. Add the flour mixture just until all the dry ingredients are moistened. Fold in walnuts and chocolate chips. Cover the bowl with plastic wrap and let it chill in the fridge for at least 1 hour, up until over night.

    They look wet because I forgot to take a picture before putting them in the oven, so they are starting to cook here.

  6. Preheat oven to 350°F. Scoop dough onto parchment-papered baking sheets. Bake for 12 to 15 minutes (I had to cook mine for almost 20, and they were still chewy and moist) or until cookies are golden brown on top. Cool cookies completely before stacking or storing. May be kept in an air tight container for several days.

So delicious and because they have oats, you can pretend they are healthfood. Eat up!

Cherry Chocolate Cupcakes for my 25th!

It was my 25th birthday on Tuesday (that’s right, mark your calendars!) and I decided on Monday night that I would bake up a batch of cupcakes to covertly celebrate. I didn’t mention the reason for my cupcake-offerings and none was asked (as they are used to weekly baking) but I was happy to see smiles all around. Gen took me out for a lovely jaunt to Granville Island and we had a romantic dinner up on The Sandbar’s patio.

 Cherry Chocolate Cupcakes

Made about 26 cupcakes.

Ingredients

  • 4 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 cup cocoa powder
  • 1 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1/3 cup white sugar
  • 4 large eggs
  • 1 can coconut milk
  • 1 tbsp vanilla
  • 6-8 cups whole cherries (to be pitted and chopped… I didn’t measure the post-pitting/chopping amounts)
  • 3/4 cup of raspberry port (or some other fruit liquor that would be lovely with cherries… Kirsch perhaps)

Directions

  1. Do the cherries first, if only to avoid the frustration in the midst of baking. If you have a cherry pitter, make use of it; if not, use a bobby pin! Really, it worked for me. Rip the stem off and jab the rounded end of the bobby pin into the centre, moving it around to loosen the pit, extract pit, place pit-free fruit in bowl, grab new cherry, repeat process. Be careful, cherries are squirt-y and the juice is stain-y.
  2. Once the pitting is complete roughly chop the cherries (set aside 26 or so whole cherries for popping in the top of the cupcakes before baking) and place back in the bowl, pour your port over your cherries and allow them to soak while you prepare the rest of the batter.
  3. Preheat your oven to 350°F. Line your cupcake tin.
  4. In a medium bowl, whisk your flour, baking powder, baking soda, and cocoa powder. Set aside.
  5. In a large bowl, beat butter and sugars until light and fluffy, or at the very least, well combined.
  6. Pour off the port and cherry juice into the butter and sugar mixture. Add the eggs, coconut milk, and vanilla and combine.
  7. Slowly  add the flour mixture into the wet ingredients until just combined.
  8. Fold in your cherry pieces.
  9. Fill the cupcake liners about 3/4 and push a pitted-whole cherry into the top.
  10. Bake for 20-25 minutes, or until a toothpick inserted comes out clean, OR until the top springs back when poked.
  11. Cool on wire racks for 20 minutes and then frost. I frosted mine with Dreamy Buttercream that I doused with about 3/4 cup of port… not the brightest idea as it started to separate, but with some vigorous mixing it stayed together and tasted great. Wash a bunch of cherries with nice stems, pat dry, and plop into the icing for a fancy-looking treat.

Up close and personal with a classy cupcake.

Chocolate Chip Peanut Butter Banana Muffins

This is Kel’s first recipe. I was going to wait until she had a chance to post her commentary on these muffins, but she is a busy lady, and these are the perfect post for a Sunday morning, so here we go! I have had versions of these muffins, and I can assure you that they are delicious, the peanut butter and banana are doing their own delicious thing and then in jumps the chocolate, and well, as you can imagine, it is like a tasty tango. Kel might jump in here at a later point to add her commentary, but I will say that these are yummy.

Chocolate Chip Peanut Butter Banana Muffins

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup packed, golden brown sugar
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2-3 large, ripe bananas, mashed-enough for 1-1/4 cups banana
  • 1 cup milk
  • 3/4 cup smooth peanut butter
  • 3 Tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 375°F.
  2. In large bowl, whisk together flour, both sugars, baking powder, salt, and cinnamon.
  3. In separate bowl, combine mashed bananas, milk, peanut butter oil, vanilla, and eggs. Pour over dry ingredients. Add chocolate chips and stir until just combined.
  4. Spoon into greased or paper-lined muffin tin, filling each three-quarters full. Bake until tops are firm to the touch, about 20 to 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool.