Don’t forget to go through the baking tips first, CHECK IT NOW!
At minimum I eat one banana a day, and that’s at minimum! Turn that into a cupcake and it’s another world. These cupcakes are so moist – they literally melt in your mouth! I added a dollop of chocolate mousse, and frosted them with hibiscus infused cream cheese frosting. If you’re a banana lover, these are for you! If you try them, I would love to hear back from you because they’re one of my favorites!
Prep time: 40 mins – Cook time: 35 mins – Decorating time: 20 mins – Total time:95 mins
Ingredients:
1 ½ cups flour
¾ teaspoon baking soda
1/8 teaspoon salt
1/3 cup butter, room temperature
½ cup brown sugar
¼ cup caster sugar or sugar alternative
2 eggs
½ teaspoon vanilla extract
¾ cup buttermilk
¾ cup mashed bananas (use ripe bananas)
Equipment:
| Measuring cups and spoons |
| 12 hole cupcake pan |
| Cupcake paper cups or silicon cups |
| 1 Large bowl |
| 1 Medium bowl |
| Standing electric whisk |
| Cupcake corer/hole filler |
| Piping bag and tips (any shape you like) |
| Cupcake paper liners |
| Spatula |
| Masher |
See recipe for chocolate mousse here.
See recipe for hibiscus infused cream cheese frosting here.
How to…..
Pre-heat the oven to 300 Fahrenheit/150 Celsius. Line the cupcake tray with liners.
In the medium bowl, mix the flour, baking soda and salt and set it aside. Using the electric mixer, beat the butter and sugars in the large bowl. Beat on high until creamy. Add the eggs one by one and continue beating on high. Add the vanilla and beat in. Add about 1/3 of the flour and mix with a spatula until just combined. Add ½ the butter milk and mix in with the spatula until just combined. Repeat until you’ve mixed in all the flour and buttermilk. Then add in the mashed bananas and stir in until just combined. Pour into the prepared cupcake holes, a little more than halfway up. Bake for about 35 minutes, or just until a toothpick inserted comes out clean. Depending on your oven, you may need slightly less or more time in the oven. Remove from the oven, and immediately put in the freezer for about 45 minutes. This will keep the cupcakes moist.
As the cupcakes are chilling, make the frosting and ganache (links above).
Remove from the freezer. Put the cupcake hole filler/corer in the center of the cupcake and turn it around a few times. Then pull it up and you will have a small hole there. Put the chocolate mousse in a piping bag, and slowly pipe it into the hole all the way to the top. After you pipe the chocolate mousse in all the cupcakes, frost them! You can put in an airtight container and store them in the fridge for 4-5 days.