The batter tasted delicious, but the cupcakes over-rose and then fell, leaving huge craters in each. I was careful not to overfill each baking cup, and yet I was able to make 23 cupcakes, not the 18 specified in the recipe. All the chocolate chips sank to the bottom. I thought about trying to save the cupcakes by filling the craters with pudding or cream, but the cake was so airy, it just disintegrated when I tried to release it from the cupcake papers. I am an experienced baker, so it's very likely the recipe. I think the baking soda is the problem.
These treats are delicious with or without the vanilla frosting.
Yield: 1 1/2 dozen
- 1/4 cup butter or margarine, softened
- 1 1/2 cups sugar
- 2 large eggs
- 3 small bananas, mashed (about 1 cup)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/8 teaspoon salt
- 1/3 cup buttermilk
- 1 cup (6 ounces) semisweet chocolate morsels
- Vegetable cooking spray
- 1 (16-ounce) container vanilla frosting (optional)
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, banana, and vanilla, beating until blended.
- Stir together flour, soda, and salt. Add flour mixture to banana mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed until blended after each addition. Stir in morsels.
- Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into pans, filling cups two-thirds full.
- Bake at 350° for 17 minutes. Remove cupcakes from pans immediately, and cool on wire racks. Spread with frosting, if desired.
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