According to the Wall Street Journal, the gourmet cupcake trend is crumbling. However, I can say with confidence that I will never tire of gourmet cupcakes. A few favorites are Caramanda’s, BabyCakes, and GiGis. I’m blogging about cupcakes for two reasons. I needed to thank someone for some extra help at the office and I enjoy thanking people with food. Second, I had several bananas that were borderline too ripe. I decided to use the bananas to make cupcakes.

I found a basic recipe online for the cake: a banana chocolate chip cupcake.

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So this was not my original creation and I can not take credit, but I spiced it up with a few touches of my own. And most of my desserts do include a few shortcuts with store bought items. I mixed peanut butter into store bought cream cheese icing.

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I baked another banana to make banana chips. I had banana chips with pork sliders at The Jax during Lexington’s Restaurant Week, “Beyond Grits.” I meant to post about my dining experience there, but forgot to take pictures during the meal! I used the baked banana chips and a few chocolate chips to garnish each cupcake.

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The cupcakes turned out really well. The only thing that needed improvement was the banana chips. They didn’t get as crisp as the ones I tried to replicate. They may have been made using a different method like deep frying or dehydration.

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I don’t normally post about desserts and I don’t normally make them just to try to eat healthy. But, you can check out some of my other desserts at these links:

Vanilla Bean Latte Snickerdoodles

Chocolate and Orange Pudding

Southern Apple Cheesecake

Dark Chocolate Drizzled Pear and Sweet Tomato

White Chocolate and Strawberry Cheesecake


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