Summer cupcakes! I had so much fun making these! I was asked to make a dozen, any flavour, any theme, boy was it hard! But I have been dying to make these ever since I made them into a cake. They were that good. This is a super moist, chocolate-y banana-y cupcake recipe with a fantastic frosting. The original recipe from Joy of Baking used unsweetened chocolate in the icing, but I didn't have any. I really liked the milk flavour though because it complimented the rich flavour of the cake. Top it off with a white chocolate 'sea star' and your treats are made in a breeze!
Chocolate Banana Cupcakes
12 regular cupcakes
1 cup granulated sugar
1 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt (I don't use salt...)
1 large egg
1/2 cup mashed ripe banana (I used one medium)
1/2 warm water
1/4 cup milk (I used skim)
1/4 vegetable or corn oil (I used canola)
3/4 teaspoon vanilla extract
Preparation
Pre-heat oven 350•F and place rack in the middle.
In a large bowl sift the cocoa powder to prevent any lumps. Add the granulated sugar, flour, baking soda and baking powder. Salt if using. Whisk to mix completely.
In another bowl (I used a large liquid measure, easy to pour wet ingredients) whisk the egg, mashed banana, warm water, milk, oil and vanilla extract.
Add the wet ingredients to the dry, stirring to combine. Scoop into a 12 cup muffin tin lined with paper liners.
Bake for 20 minutes, rotating pan halfway through. Will be done when toothpick comes out clean. You need to check because the banana needs to be completely cooked, or the cupcakes will sink in the middle... it's not pretty or tasty. Cool 10 minutes in the pan and on a wire rack until completely cool.
Chocolate Frosting
3 ounces unsweetened chocolate, chopped *I used milk chocolate*
1/2 cup unsalted butter at room temperature
1 cup confectioners sugar, sifted
1 teaspoon vanilla extract
Melt the chocolate in a heatproof bowl over steaming water. Cool to room temperature.
I did the next steps with a hand mixer, but you can use a stand mixer as well.
Beat the butter until smooth and creamy. Add the confectioners sugar and beat on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Next add the melted chocolate mixing for about 2-3 minutes. If using unsweetened, the frosting will be dark and glossy, but if using milk, it will be light coloured. Both will be fluffy and smooth.
Put into a piping bag and pipe onto cupcakes.
White Chocolate Sea stars
white chocolate... not sure how much.
Sprinkles
Melt chocolate.
I have this nifty tool from Epicure Selections that is used for making tempered chocolate decorations. You put the melted chocolate in there, and just pipe out your designs. But you could also use a piping bag. Pipe onto a plate lined with wax paper. Then top with sprinkles. Place in the freezer for a few minutes, and lift off paper carefully, they are quite delicate. Place on cupcakes.
YUMMY! PRETTY! CUPCAKE!
*The chocolate decorator is currently not in stock, but check back in September!
No comments:
Post a Comment