Gooey Banana Cupcakes with Chocolate Buttercream
A recipe in progress by YumSugar
Makes 18
Cupcakes
3 overripe bananas plus 1 more for decoration
splash of milk (optional)
2 3/4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 sticks of butter
1/2 cup brown sugar
1 1/2 cups sugar
3 eggs
1 tsp vanilla
dulce de leche filling, recipe follows
chocolate buttercream, recipe follows
- Preheat oven to 350F.
- In a food processor, puree bananas until smooth. Depending on your bananas, you may need to add a splash of mixture so that the consistency is nice and smooth. Set aside.
- In a medium-sized bowl, whisk or sift flour, baking soda, salt and cinnamon together. Set aside.
- In a mixer or large bowl, cream butter and sugars together until well mixed, and airy.
- Add eggs, one at a time, making sure each egg is fully incorporated before proceeding.
- Stir in vanilla, followed by banana puree.
- Line a cupcake tin with cupcake liners. Scoop an even amount of dough into each cup. I filled them to the top and had enough for 19 cupcakes.
- Bake for about 16 minutes. A wooden skewer inserted in the middle willl come out clean and tops are a light brown in color.
- Remove cupcakes from oven and cool in tins for two minutes. Transfer to cooling rack.
- When cupcakes are completely cooled, cut a cone shape from the center. Set aside.
- Spoon enough dulce de leche to fill the cavity you have created.
- Top with cone piece, to create a nearly seamless look. Repeat with remaining cupcakes.
- Spoon some frosting on top of each cupcake, spread out with a spatula.
- Top each cupcake with a thin slice of banana.
For filling:
1 14 oz-can sweetened condensed milk
- Fill the bottom of a double boiler (or pan if using bowl/pan method), halfway with water. Bring to boil and then reduce heat to medium. Pour milk into the top of the double boiler (or bowl if using/bowl/pan method). Heat until milk has thickened and has become a dark caramel color. This will take about 2 hours. Every 30 minutes give it a stir and replenish water on bottom if necessary. When finished, remove from heat and cool completely.
For frosting:
1 stick of butter
1/2 cup unsweetened cocoa
1 tsp vanilla
2 1/2 cups powdered sugar
1/3 cup milk
- In a small bowl or mixer, cream butter.
- Mix in cocoa powder (you can add more or less depending on taste).
- Mix in vanilla.
- Mix in half of powdered sugar, followed by half of the milk.
- Mix in the rest of the powdered sugar. Blend well. Add the rest of the milk and mix completely. If your frosting is too thin, add more sugar (or cocoa depending on taste). If it is too thick, add more milk.
Chocolate Birthday Cake with Double Chocolate Sour Cream Frosting
From Small-Batch Baking by Debby Maugans Nakos
Unsalted butter, at room temperature, for greasing the cans
1/4 cup plus 2 tablespoons all-purpose flour, plus more for flouring the cans
3 tablespoons buttermilk
Yolk of 1 large egg
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted and cooled
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/3 cup sugar
Double Chocolate Sour Cream Frosting (recipe follows)
PANS REQUIRED:
Two 14- or 14.5-ounce cans
1 baking sheet
- Place a rack in the center of the oven and preheat the oven to 325F.
- Grease the insides of the cans and lightly dust them with flour, tapping out the excess. Place the cans on a baking sheet for easier handling, and set aside.
- Combine the buttermilk, egg yolk, and vanilla in a small bowl, and whisk to mix. Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
- Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl, and then whisk to blend well. Add the sugar and whisk to combine. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
- Spoon the batter into the prepared cans, dividing it evenly between them. Bake the cakes until a toothpick inserted into the center of one comes out clean, 25 to 30 minutes.
- Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes. Then run a thin, sharp knife around the edge of each can and invert them to release the cakes. Turn the cakes upright and let them cool completely on the rack.
- To frost the cakes, cut each cake in half horizontally. Spread a layer of Double Chocolate Sour Cream Frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it. Frost the top and sides of the cake. Repeat with the remaining cake and frosting. (The cakes can be stored in an airtight container in the refrigerator for up to 1 day. Let them stand at room temperature for 2 hours before serving.)
Double Chocolate Sour Cream Frosting (makes 1 cup)
6 ounces milk chocolate, finely chopped (about 1 cup)
3 ounces bittersweet or semisweet chocolate, finely chopped (about 1/2 cup)
1/4 cup plus 3 tablespoons sour cream, at room temperture
1/2 teaspoon pure vanilla extract
Pinch of salt
- Place both chocolates in the top of a double boiler set over simmering water, and heat, stirring occasionally, until they melt. (Or place the chocolates in a medium- size microwave-safe bowl and microwave on high power until glossy, 2 to 2 1/2 minutes, rotating the bowl after 1 1/2 minutes.)
- Let the chocolate mixture cool for 5 minutes. Then add the sour cream, vanilla, and salt, and whisk to blend well. Let the frosting cool to room temperature, stirring it occasionally. When it is cool, it should be thick enough to spread. (If not, refrigerate for a few minutes to thicken.) Use immediately.
Magnolia Bakery Vanilla Buttercream
From More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2cup milk
2 teaspoons pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.
Makes enough buttercream for about 2 dozen cupcakes.
Basic Marzipan
From Your Guide to Candy
2 cups granulated sugar
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
Powdered sugar for dusting
1. Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.
2. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.
Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.
4. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.
5. Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy.
6. Stir in the ground almonds and the egg whites, the place back over low heat and stir for 2 minutes more until the mixture is thick.
7. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch.
8. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.
9. Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.
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