Wednesday, June 8, 2011

#600 - Chococlate Banana Mini Cupcakes

For Parker's birthday I also tried to make banana split cupcakes, which turned into mini chocolate banana cupcakes . . . of course they didn't look as fancy as the banana split cupcakes, but they tasted mighty fine . . . you know our family loves loves loves bananas.

Here's the recipe modified from this recipe.

Chocolate Banana Mini Cupcakes

Makes 50-60 mini cupcakes     
Preparation: Heat oven to 350 degrees F. Line pan with cupcake liners.     
  • 3/4 cup self-rising flour
  • 3/4 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1/2 cup milk
  • 1/2 cup banana puree
  • 1/2 teaspoon vanilla extract
1. In a bowl, add both flours and whisk to combine; set aside. In another bowl cream the butter on medium speed until smooth. Gradually add the sugar and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition; set aside. In another bowl add milk, banana puree, and vanilla extract whisk to combine.     
2. Add the dry ingredients in 3 parts, alternating with the milk, banana and vanilla mixture. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well combined. Fill cupcake liners 3/4 full and bake for 10 to 12 minutes, or until a toothpick  inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.     

Banana Cream Custard Filling     
  • 1 small banana
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/8 cup corn starch
  • 1/4 cup sugar
  • 1/2 tablespoon vanilla
  • dash of salt
1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5-7 minutes or until it coats the back of a spoon. Remove from heat and let it cool slightly.   

Frosting - I used the sweetened condensed milk frosting from the tres leches cupcakes because I had leftovers.
Chocolate Dipping Sauce
• 1/3 cup dark chocolate
• 1 tablespoons heavy cream
• 2 tablespoons powdered sugar, sifted
• 2-3 tablespoons water, warm
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.     

To assemble:     
1. To stuff the cupcakes: I injected the cupcakes with the cream, the same way I did with the tres leches cupcakes.  Or you could create a well in the center of the cupcake using either apple corer, the large end of cupcake tip or carve a well using a paring knife. Fill well with banana cream custard filling.     
2. Frost the cupcakes with a small amount of frosting.  Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the butter cream frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and top with sprinkles. 

A few notes:     
  • Advance preparation: The banana cream custard filling can be prepared a day in advance. Place a piece of plastic wrap directly on the surface and refrigerate. The cupcake can be prepared two days in advance and refrigerated in tightly sealed container. The frosting can be prepared five days in advance and kept refrigerated. Bring the frosting to room temperature and beat for two minutes for frosting consistency. The chocolate sauce can be prepared a week in advance and reheated in the microwave to dipping consistency.

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