Just so you know I have NEVER made a cookie or cupcake that hasn't come in a prepackaged box. When I told my best friend this yesterday she was baffled. And I was confused. Don't most people use those Betty Crocker cookie and cake mixes?!?
So today I decided to one up the sugar cookies I made yesterday. I started out looking up recipes for banana muffins and then I found this mouthwatering picture for Banana Chocolate Cupcakes. I was up for the challenge!
Ingredients:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed bananas (approx 2 medium bananas)
1 cup warm water
1/2 cup milk
1/2 cup canola oil
1 1/2 teaspoons pure vanilla extract
Chocolate Ganche Frosting:
8 ounces semisweet chocolate (cut into small pieces)
3/4 cup heavy whipping cream
1 tablespoon unsalted butter
(www.joyofbaking.com)
Directions:
Step 1: Preheat oven to 350 F
Step 2: Mix together sugar, flour, cocoa powder, baking powder, baking soda and salt (use stir setting and gradually bring up to 2 for about 1 minute)
Step 3: Add in eggs turning mixer to stir
Step 4: Add water, milk, oil and vanilla (while on stir, then bring up to setting 2 for 2 minutes)
Step 5: Return mixer to stir and add in the bananas by breaking off tablespoon sized pieces, move mixer to 2 then 4 and leave to mix for three minutes
Step 6: Line 24 muffin cups with paper cupcake liners and fill 3/4 of the way
Step 7: Bake at 350 F for 20 minutes
(for canache frosting)
Step 1: cut bakers chocolate into small pieces and place in a heat friendly bowl
Step 2: put cream and butter in a pan on the stove top at medium until boiling
Step 3: once boiling pour cream mix over chocolate and let sit for 5 minutes
Step4: using a whisk stir for approx 1 minute until smooth
Step 5: when cupcakes have cooled use spatula or knife to spread frosting
Tips:
*Double check your pantry for all the ingredients. You actually need ALL of them, they are not just friendly suggestions. If you leave out even a tiny teaspoon of baking soda your cupcake will become a cement-like cupcake.
*Let the bananas ripen. A few brown spots will make the flavor more potent than that of a green/yellow banana.
I can attest that this recipe is AWESOME!!!!!!! Jennie, I loved these cupcakes :)
ReplyDeleteLove love love these!! Im a huge banana fan! I did tweak it just a little :) I added 2 extra bananas and an extra 1/4 cup of sugar to batter to sweeten it up a little. These are amazing and a huge hit around here.
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