Because of Covid-19, we’ve had to celebrate birthdays differently, so instead of having large family gathering, we had a drive-by birthday for my husband this summer, where family could gather safely outside. Also, instead of making a Banana Cake, I made Banana Cupcakes wrapped separately for each guest. And, since it was a very warm day, I topped the Banana Cupcakes with a simple Whipped Chocolate Ganache.
The key to making a flavorful banana cupcakes is using super ripe bananas. They get so sweet the riper they are. Then, because chocolate pairs perfectly with bananas, I topped these delicious banana cupcakes with a simple, but oh so yummy, Whipped Chocolate Ganache.
Let’s BAKE!
INGREDIENTS
BANANA CUPCAKES
1 1/2 cups unbleached flour (182 grams)
8 tablespoons unsalted butter, room temperature (114 grams)
1/2 cup caster sugar (100 grams)
4 teaspoons light brown sugar (16 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 medium bananas, mashed*
2 large eggs, room temperature
1 tablespoon milk, room temperature
CHOCOLATE GANACHE FROSTING
8 ounces semisweet chocolate (228 grams) (do not use chocolate chips)
1 cup heavy cream (236 ml)
1 tablespoon butter, room temperature
DIRECTIONS
CUPCAKES: Preheat oven to 350 degrees F. (170-degrees C.). Line a 12-cup muffin pan with cupcake liners. In a mixing bowl of a stand mixer, combine flour, butter, caster sugar, brown sugar, baking soda, baking powder, salt, mashed banans, and eggs; beat on medium speed for 1 minute until combined. With mixer on low, add milk; increase speed to medium, beat 30 seconds. Scrape down; on medium speed, beat for 10 additional seconds.
Spoon batter into prepared 12-cup muffin tin (batter is thick), 2/3 full. Bake at 350-degrees F. (170-degrees C.) for 15-20 minutes until internal temperature is 200-degrees F. or until toothpick comes out clean. Cool completely on cooling rack.
WHIPPED CHOCOLATE GANACHE FROSTING: While cupcakes are cooling, break up chocolate into small pieces into a small bowl. On the stove, warm up cream until edges simmer; add to chocolate pieces and let sit for 1 minute. Add butter, whisk until smooth and creamy. Refrigerator to cool and thicken, stirring every 10 minutes. Once thick (about 30 minutes), but spreadable consistency, whip it in a stand mixer on high speed until it’s doubled in volume, a little paler, and fluffy. Fit 16″ pastry bag with 1M piping tip. Fill pastry bag with Chocolate Ganache Frosting, pipe on cooled cupcakes. Enjoy
