Thursday, July 11, 2013

ChocNut Filled Banana Cupcake

I'm definitely nuts over this iconic Filipino candy bar. Choc-Nut is a combination of ground peanuts, milk powder, cocoa powder and sugar molded into a ridged thumb-sized candy bars and iconically wrapped in pinstriped wrapper. 

If you live in the Philippines and was born on the 70's and 80's then I'm sure you're one of those kids who often line up in the neighborhood convenience store after school to buy this fragile milk chocolate confection. 

This Choc-Nut filled banana cupcake is moist and has all the banana goodness with a complementing taste of Choc-Nut.

This is really good so I'm sharing you the recipe and let me know how it turned out.


1 3/4 cups A.P Flour
3/4 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup mashed bananas
1/2 cup buttermilk, click link to make buttermilk substitute


In a large bowl, whisk to combine flour, sugar, baking powder, baking soda and salt. In a medium bowl, combine egg, vegetable oil, buttermilk and vanilla using an electric mixer. Stir into the dry ingredients just until moistened. Do not over mix. Fold in mashed bananas. 

Fill in cupcake liners with a teaspoon of the batter and put in the middle half of the candy bar and then cover with another teaspoon of banana batter (see picture below). Repeat procedure until all cupcakes are filled. Sprinkle crashed Choc-Nut bar on top of the batter and bake cupcakes 350 deg F for 20-25 minutes or until toothpick inserted comes out clean. Cool cupcakes in the pan for about a minute before removing from the pan to the wire rack.

I only made one dozen 3 ounce cupcakes and the left over batter I baked them into mini muffinettes. Instead of filling them with choc-nut. I crashed the candy bar and topped them on the batter before baking. 


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