Chocolate Hazelnut Banana Cupcakes

Hello Cupcake Lovers!!

This recipe is one of three adaptations of the Chocolate Buttercream M&M Cupcakes from New Years Eve, made on New Years Day for a dinner party with some of our close family friends, Jana, Andy, Alexander, and Larissa! 

If you have any fun cupcake-related experiences, please share them in the comments at the bottom of the page, or send me an email or google+ comment! 

The Recipe: Chocolate Hazelnut Banana Cupcakes (Total Recipe makes 12 cupcakes and 6 mini cupcakes, but only 6 became this flavor and the others had additions to their filling and frosting). 

The Cake: 

• 1 cup flour
• 7/8 cup sugar
• 3/8 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2.5 tbsp shortening (aka Crisco)
• 1.5 mashed bananas
• 1.5 eggs
• 1/4 cup canola oil
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 dark chocolate chip (for shavings)

The Filling/Icing: 

• 3 stick butter, softened
• 1.5 cups powdered sugar
• 1 tbsp hazelnut powdered creamer
• 1 tsp vanilla extract

The Process:

1. Preheat the oven to 350 degrees F (176.6 degrees C). 
2. Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. 
3. Cut shortening into small pieces to make it easier to mix with dry ingredients. 
4. Mash banana into another, smaller bowl. (Don't tell the kids there's banana in their cupcakes!!)
5. Add one egg to the bowl with the banana. 
6. Break other egg into a small cup or bowl and whisk so that it becomes relatively homogeneous. Pour half of this into the bowl with the banana.
7. Mix oil, milk, and vanilla extract into bowl with banana. 
8. Add wet ingredients to dry ingredients and beat. 
9. Line cupcake pan with cupcake liners (or butter and flour the sides of the pan). 
10. Fill cupcake liners about halfway with batter. 
11. Bake for 15-20 minutes, or until a skewer (or toothpick) can poke the center and come out with some moist crumbs. You will be able to see the cupcakes rise and smell when they are done. Use the pictures as a guide as each oven is different. 
12. Allow to cool with paper towel covering. 
13. Blend ingredients for filling/icing.      
14. Use cupcake corer to remove the center of each cupcake. Fill each cupcake and replace its center.
15. Fill an icing press with remaining icing.          
16. Press into desired pattern. 
17. Shave dark chocolate on top. 
18. Enjoy! :) 

The Calories:

Flour:  455 calories

Sugar: 665 calories

Cocoa: 70 calories

Baking Powder: 0 calories

Baking Soda: 0 calories

Salt: 0 calories

Shortening: 260 calories

Banana: 150 calories

Egg: 115 calories

Oil: 482 calories

Milk: 30 calories

Vanilla: 12 calories

Hazelnut creamer: 35 calories

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TOTAL: 2274 calories 

Granted, this recipe was for about 12.5 cupcakes. So each cupcake really only had about 182 calories :) 

What went right: 

          They were very delicious and looked prettier than the first batch. 

What went wrong:

          This batch was less moist than the last batch. Not sure why, but might have been a minute or two over cooked, comparatively.

What I would do next time:

         Technically, this batch was basically the same as the M&M batch, and the changes were made in the other cupcakes you see below (coming soon! ;) ) 

Would I do this in college: 

          Totally! In fact, I'm working on reducing this recipe for single serving cupcakes without waste so that I can easily make a quick cupcake for a friend's birthday without having to make an entire batch. One of my least favorite things about baking is that the amounts can be so arbitrary because they depend on your specific baking equipment. One of my goals for this page is to be able to have a mix for every common number of cupcakes desired. Recipes can always be doubled, but the hard part is reducing and keeping the consistency of the original. Keep watching for single serving cupcakes :)

Overall, a wonderful party treat and a great time in the kitchen. It took much longer than I planned to make all three different types of cupcakes, but they turned out fantastic so I don't even care. Everyone enjoyed and I had a blast baking them and honing my icing skills. 

Having a cupcake for 182 calories is actually quite good! A plain bagel has 260-280 calories, and a scone or muffin can have 350-430 calories. However, it's not particularly healthy, so if you'd like to ensure you wake up with your toned body in tact, be sure you've done any of the below before you indulge...

1. Run 1.5 miles
2. Walk 2 miles
3. Dance for 40 minutes
4. Rearrange furniture for 30 minutes
5. Play darts for 70 minutes
6. Play badminton for 40 minutes

Any of the above will burn about 200 calories, making your cupcake guilt-free ;)

                                                            

Fat Free Chocolate Custard Cupcakes

Hello and HAPPY HOLIDAYS!!

Today's recipe was inspired by a combination of having a random box of pudding to get rid of before break, having a cup of Karo syrup to get rid of before break, and one of my favorite recipes, Fat Free Chewy Chocolate Cookies. 

Thanks to Emmy for baking with me, and to Emma and Lauren for being our first tasters! 

The Recipe: 

• 1 box vanilla pudding mix
• 3 cups fat free milk
• 1.5 cups flour
• 1/2 cup sugar
• 1/2 cup cocoa
• 1 pack hot cocoa mix
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup Karo Syrup
• 3 egg whites

The Process: 

1. Boil milk on the stove and mix with pudding. 
2. Chill in the fridge for about 6 hours, or until it sets. 
3. Preheat oven to 350 degrees F (176.7 degrees C). 
4. Mix flour, sugar, cocoa, baking soda, and salt. 
5. Add karo syrup and egg whites. 
6. Bake in cupcake forms for about 8 minutes (depending on your oven). 
7. Allow to cool. 
8. Fill cookie press (with filling tip) with pudding and inject into cupcakes. 
9. Once all cupcakes have been filled, mix cocoa with pudding and ice cupcakes. 
10. Enjoy! 

The Calories:

Flour: 682 calories

Sugar: 387 calories

Cocoa: 98 calories

Baking Soda: 2 calories

Salt: 0 calories

Karo: 483 calories

Egg Whites: 36 calories

Pudding Mix: 90 calories

Hot Cocoa Mix: 30 calories

Milk: 259 calories

__________________________

TOTAL: 2067 calories

So it's not the most healthy, but it's much healthier than most other cupcakes, and fat free! The recipe makes 10 cupcakes, so each cupcake has 207 calories and is absolutely delicious. 

What went right: 

          If you're going to treat yourself to a cupcake, this is the cupcake to have! It's super delicious and satisfies the sweet tooth in the most lean way possible. 

What went wrong: 

           Nothing :) The only thing that could have worked better is the icing tip with the pudding. Pudding doesn't mold as easily as frosting, but is that really expected? 

Overall, an amazingly yummy, unbelievably healthy treat! 

The Workout: 

Still worried about eating that cupcake? 

Here's a quick and easy 200 calorie workout!