CHOCOLATE & BANANA & WHIPPED CREAM OH MY!
There are few combinations that I can think of that are as fantastical as CHOCOLATE & BANANA. Yummo. Inspired by Pantone 106, this cupcake is fudge-y and brownie like but topped with a light and airy whipped cream and sweet banana frosting, it is a perfect combination of textures and flavors to satisfy your sweet tooth.
RECIPE BELOW, GET BAKING!
Yields 24 cupcakes in standard liners
FOR THE BATTER /
2 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
¾ cup unsweetened cocoa powder
2 cups sugar
2 ripened bananas, mashed
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 large eggs
1 tsp. vanilla
FOR THE BATTER /
1 / Preheat the oven to 325˚F. In a large bowl, sift together the flour, salt, baking powder, baking soda, cocoa and sugar.
2 / In a separate bowl, mix together the mashed bananas, oil, hot coffee, milk, eggs and vanilla.
3 / Add the wet ingredients to the dry ingredients and beat on medium-high until well combined, scraping down the sides of the bowl as needed. The batter will be thin.
4 / Spoon the mixture into liners filling ⅔ the way. Bake for 18-22 minutes or until toothpick inserted into the center of the cupcake comes out clean. Allow cupcakes to cool completely before assembling*.
* These cupcakes are a bit dense and brownie like, but delicious!
FOR THE FROSTING /
2 large ripe banana, mashed
16 ounces (1 pound box) confectioners sugar
¼ cup (½ stick) unsalted butter, softened
4 ounces ( ½ standard package) cream cheese, room temperature
1 tsp. vanilla extract
FOR THE FROSTING /
1 / Beat together the butter and cream cheese until well combined, light and fluffy.
2 / Add the mashed banana and vanilla extract.
3 / Slowly add the sugar until smooth.
FOR THE WHIPPED CREAM / you can use store bought whipped cream or cool-whip, I just prefer homemade.
2 cups heavy cream, cold
Confectioners sugar, to taste
1 / Pour cold heavy cream into a bowl and mix on medium-high until peaks form. Depending on how firm you like it, could take 3-6 minutes.
2 / While whipping, slowly add confectioners sugar, ¼ cup at a time until you are satisfied with the taste.
FOR THE CARAMELIZED BANANAS /
2 bananas
1 tbsp. sugar
2 tbsp. water
1 / Slice each banana into 12 pieces (24 pieces total, one for each cupcake!).
2 / Heat pan on stove on low and add the sugar and water.
3 / Place sliced bananas onto the heated pan and cover, leaving stove on low.
4 / Let cook for about approximately 3 minutes, then flip and cook for 3 more minutes.
ASSEMBLY TIME!
1 / Allow cupcakes to cool completely. The cupcakes are dense and brownie like. Use cupcake corer or paring knife to remove the center of the cupcake.
2 / Fill a piping bag with whipped cream and fill the centers of the cupcake. Add an additional dollop of whipped cream to the top of the cupcake.
3 / Fill a piping bag with banana frosting and pipe on top of the whipped cream.
4 / Top with a caramelized banana slice.
I mean, how could that be bad?! I made these prior to hurricane Sandy whipping through and we may have eaten a few of them in the days we were stuck home. Download the free recipe card HERE & print it out & keep it forever!