Chocolate Banana Cupcakes

My husband's birthday was a month ago and since I was still recovering from surgery I wasn't able to make him a cake on that day. But a few days later I was able to make him cupcakes. I have mentioned before that Michael's favorite flavor combination is chocolate and banana so I decided to make him chocolate banana cupcakes with banana butter cream frosting. Now chocolate and banana is not one of my favorite flavor combinations, but even I enjoyed them. I was still recovering from the surgery so by the time I made it to the frosting I was a little tired, so it didn't turn out quite as smooth as I would have liked.  I ended up being too tired to mash the bananas properly. They turned out delicious, even if they weren't the prettiest cupcakes.

Ingredients
1 Box Chocolate Cake Mix
2 Medium Ripe Bananas
1/2 Cup Water
1/4 Cup Butter or Margarine
3 Eggs

3 cups confectioners' sugar
1 cup butter
1 Medium Ripe Banana
Pinch salt
1 to 2 tablespoons whipping cream





Directions

Preheat oven according to box directions.

In a medium bowl mash bananas.



In large bowl, beat cake mix, bananas, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.





Spoon batter evenly into muffin cups.



Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes.



For the frosting.

Add sugar and butter to a bowl. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.



Add mashed banana and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.



Frost the cupcakes.

Cookies and Cream Cupcakes

I volunteered to make cupcakes a couple of weekends ago for a family gathering at my mom's house. I wanted to make something different and special so i came up with these cookies and cream cupcakes.  I started with a boxed cake mix because I enjoy the convenience of having all the dry ingredients measured and sifted for me.  My family was very happy to act as guinea pigs. Everyone loved them and my husband declared them the best cupcakes ever. The only problem with the cupcakes was the fact that the cookie garnish became soggy by the next day. If you aren't planning on serving them all in one day I would leave the cookie off the top of the cupcake until you are ready to serve.

Prep Time: 20 minutes Cooking Time: 20- 25 min  Total Time: 2 Hours Servings 24

Ingredients
For the Cupcakes:
1 Box White Cake mix
3 large egg whites
1 1/3 cups of water
2 tbsp vegetable oil
24 Oreo cookies

For the Frosting:
1 3/4 cups whipping cream
1 cup powdered sugar
1 tsp vanilla extract
6 tbsp Oreo cookie crumbs

For Garnish:

24 Oreo cookie halves




Preheat oven according to directions on cake mix box. Insert cupcake liners to cupcake cupcake pans. Remove tops of oreo cookies from 24 oreos and set aside. Place remaining oreos cream side up to each cupcake liner.
 
Crush the remaining oreo halves to be added to batter later, Setting aside about 6 tbsp. for the frosting.

Combine cake mix, oil, egg whites and water according to cake box directions.
Once blended, add crushed oreos to batter
 And then fold into batter.
 
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

While cupcakes are cooling you can work on the frosting. Add whipping cream, vanilla and powdered sugar to a clean bowl. Using an electric mixer with a whisk attachment, beat until stiff peaks form. Gently fold in remaining oreo crumbs.

Using a knife, add frosting to each cupcake. Garnish with half an oreo.