Banana and Caramel Chocolate Chip Cupcakes
Ingredients:
Cupcakes
1 box white cake mix
1 (3 oz) packet banana gelatin
1 cup water
1/2 cup vegetable oil
3 large eggs
1/2 cup (1 medium) banana, mashed
1 1/2 cup caramel filled chocolate morsels
Frosting
1/2 cup unsalted butter, softened
1/2 cup caramel filled chocolate morsels, melted and cooled
1/2 tablespoon banana emulsion or 1 tablespoon banana extract
1/4 cup milk
4 - 5 cups confectioner's sugar
Directions:
cupcakes:
Heat oven to 350°F. Place a paper baking cup into each of the 24 cupcake wells.
In large bowl using an electric mixer on low speed, beat all cake ingredients together except the caramel morsels, for about 45 seconds. Increase speed to medium and continue to beat until just combines, about 1 minute. Do not over mix.
Fold in morsels. Fill each baking cups about 3/4 full, about 1/4 cup.
Bake for 15 to 20 minutes or until a toothpick inserted into center of cupcakes comes out clean.
Cool for 5 minutes in pan before transferring cupcakes to a wire rack for additional cooling.
frosting:
In large bowl, beat butter and chocolate until blended. Mix in banana emulsion/extract and milk.
Gradually add confectioner's sugar 1 cup at a time and beat until completely blended. Note: for thicker consistency, add more confectioner's sugar by 1/2 cup at a time; to reverse thick frosting, increase milk by 1/2 tablespoon at a time and mix well.
ASSEMBLY
Fill a pastry bag with chocolate frosting using a closed star tip (I used #1D) and pipe swirls in one direction. Drizzle caramel topping over frosting. ENJOY!