Banana Chocolate Cupcakes

Name: Banana Chocolate Cupcakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 100 g cake flour; 10 g cocoa powder (sifted); 100 g unsalted butter (brought to room temperature); 80 g fine granulated sugar; 2 eggs; 1 banana (finely chopped and mashed); 3 tbsp milk; 120 g heavy cream; 5 g fine granulated sugar (for the chocolate cream); 35 g milk chocolate (chopped); 5 g unsalted butter (for the chocolate cream); 12~14 slices banana (8 mm thick slices, for garnish); a pinch chocolate (shavings, for garnish)

Moist banana cupcakes topped with rich chocolate buttercream.

50 min

Easy

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Ingredients

cake flour 100 g

cocoa powder (sifted) 10 g

unsalted butter (brought to room temperature) 100 g

fine granulated sugar 80 g

eggs 2

banana (finely chopped and mashed) 1

milk 3 tbsp

heavy cream 120 g

fine granulated sugar (for the chocolate cream) 5 g

milk chocolate (chopped) 35 g

unsalted butter (for the chocolate cream) 5 g

banana (8 mm thick slices, for garnish) 12~14 slices

chocolate (shavings, for garnish) a pinch

Instructions

Preliminary Preparation

Bring the butter to room temperature for later use; preheat the oven to 180°C; line cupcake molds with paper liners; sift the cocoa powder (Ingredient A) and mix with the cake flour; set aside.

Make the Cupcakes

Finely chop the banana, place in a bowl, and mash with a dinner fork. Following the cupcake method on page P26, steps 1–5 to make the cupcakes (in step 3, use banana in place of kirsch; in step 4, do not add the dried cranberries).

Make the Chocolate Cream

Place the chopped chocolate and butter into a bowl; set the bowl over a bain-marie (double boiler) and melt, stirring with a rubber spatula.

Make the Chocolate Cream

In a separate saucepan, pour in the heavy cream and sugar; bring to a boil over heat. Gradually add the hot cream mixture to the bowl from step 3, stirring until smooth. Then set the bowl over an ice bath and stir to cool.

Make the Chocolate Cream

Once the mixture from step 4 has cooled slightly, continue whipping it over the ice bath with a hand mixer until glossy and shiny.

Decoration

Using an offset spatula, mound the chocolate cream from step 5 onto the cupcakes from step 2 in a mountain-like shape, and garnish with chocolate shavings.