Going Bananas Cupcakes: Banana cupcake with chocolate ganache filling, peanut butter icing, chocolate drizzle, and a banana chip on top.
Wow, it’s been almost exactly a year since I’ve last posted on this blog! That is ridiculous and unacceptable. I have baked since then, I guess I just got too lazy to post on the internet! Well that shall soon change. I have a few recipes that I can post from the last year, stay tuned.
So what inspired this long overdue return to the blogosphere? You see, I was chatting with a friend of mine and a new idea was born. An idea for a bakery which has cupcakes based on your mood. If you’re having a crappy day, you probably want to console yourself with baked goods, but do you want a cheery, fluffy, pink cupcake? NO! You want a cupcake that matches the darkness of your insides. So naturally you would come to “Eat Your Feelings Bakery” and buy a “Darker than Your Soul Chocolate cupcake” (Recipe coming soon!).
Consequently, for the last little bit I’ve been brainstorming different cupcakes that are inspired by moods. This cupcake is the first- “Going Bananas,” a banana cupcake with chocolate ganache filling, peanut butter butter cream icing, chocolate drizzle, and a banana chip for garnish. This cupcake is for when you feel like you’re going a little bit crazy, maybe you’re super stressed, maybe you just feel a little silly that day. Whatever is making you feel bananas, this cupcake is for you!
Possible variation- if you’re lazy and don’t feel like cutting little cones out of every cupcake, which is probably a reasonable use of your time, just skip the ganache and throw some chocolate chips in the batter.
First prepare the ganache I always forget to do this ahead of time then have to wait an unneccessary amount of time for it to cool down. You think I’d learn. So for the ganache, take the 1/4 cup of heavy cream and bring it to a boil on the stove. As soon as it starts boiling, pour it over your 3/8 cup of chocolate chips. Wait a minute, then stir until smooth. Let cool for 2 hours at room temperature.
Preheat the oven to 350.
Get out 2 mixing bowls. First, mix the 1 c. flour, 1/2 T baking powder, and pinch of salt in the smaller bowl (if one is smaller). Use the bigger bowl for the wet ingredients because you’ll be adding everything to them. I always forget this and end up juggling my bowls or dirtying more than necessary. Anyway, then beat together the 5 T. of butter and 1 cup of sugar for a few minutes, until light and fluffy. Continue beating, and add the eggs one at a time. Lastly add the mashed banana. Alternate adding the flour mixture and butter milk to the batter, starting ending with the flour (I usually do flour, buttermilk, flour, buttermilk, flour).
Spoon the batter into lined muffin tins. Because I am a beautiful genius, I checked if we had cupcake liners but not how many we had. We had 3. So I improvised with some parchment paper- if you wish to do this method, just take parchment paper, cut into roughly 5 inch squares, and push down into the cupcake tin. It’s hard to make it stay down and parchment paper is not the most cooperative, so I would suggest using cupcake liners.
Bake for 20-22 minutes at 350, until a toothpick comes out clean.
After your cupcakes are done, let them cool. While they’re cooling, make the icing. Blend 1 cup peanut butter and 5 tablespoons butter until smooth and fluffy, about 3 minutes or so, scraping down the sides as necessary. When smooth, add the 1 cup confectioner’s sugar gradually, along with the 1 1/2 t. of vanilla extract. Once that is all combined, add the 4 T of heavy cream, and voila! You have the most delicious icing known to mankind. Seriously so good.
Now comes the fun part- putting it all together! Best. So we’re going to fill the cupcakes using the cut out method. Cut out a little cone from the top of a cupcake by inserting a knife by the edge at an angle, and slowly cutting around in a circle.
Now to fill the hole. Get your ganache and spoon an amount into the hole. I like to fill it right up to the top- who cares if the cone doesn’t fit back in perfectly? You’re covering the top with icing. No one can see it. Make it messy! So after filling, set the cone back on top- don’t push down too hard so the chocolate goes everywhere except for inside the hole. That would be ridiculous. Let it pop up a bit.
Now for the icing! Put some of that delicious peanut buttery goodness into a piping bag with a star tip. Or, if you’re cheap and unfancy a plastic bag with a hole cut out the tip works in a pinch. Or use a knife and spread it, no judgement. Just put the icing on the cupcake! If you’re like me, you’re afraid to pipe on too much icing in case you run out for the last few, and then have leftover icing. What does one do with leftover icing? Not sure. So just go nuts and don’t have leftover!
And lastly, the finishing touches. Chocolate drizzle. I had a ridiculous amount of leftover ganache (I posted the ingredients for half of the amount I made) so I just microwaved a little bit of the leftover and drizzled it over with a spoon. If you don’t have leftover ganache or didn’t do the ganache, melt some chocolate in the microwave or on the stove and drizzle. Lastly, add a banana chip to each to remind you that these are indeed banana peanut buttery chocolate deliciousness, and you’re done! Going Bananas for these cupcakes 😉
Ingredients (Makes 12 cupcakes)
- 1 cup flour
- 1/2 tablespoon baking powder
- pinch of salt
- 5 tablespoons butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1/2 cup butter milk (substitute: put 1/2 T of vinegar n the measuring cup and fill it up the rest of the way with the milk, stir around a bit. Buttermilk!)
- 2 cup mashed ripe bananas (about 1/2 cup)
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 5 tablespoons butter, at room temperature
- 1 cup confectioners sugar
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons heavy cream
- 1/4 cup heavy whipping cream
- 3/8 cup chocolate chips
12 dried banana chips for garnish
First prepare the ganache- boil 1/4 cup of heavy whipping cream on the stove in a small pot. When it boils, pour it over the 3/8 cup of chocolate chips. Wait a minute for the chocolate to melt, then stir until smooth. Let sit at room temperature for 2 hours.
Preheat the oven to 350 F.
Get out 2 mixing bowls. In the smaller one, combine 1 cup of flour, 1/2 T baking powder, and pinch of salt. In the other bowl, use a mixer to whip up the 5 T of butter and 1 cup of sugar until fluffy, a few minutes. When fluffy, add 2 eggs one at a time. Then add the 2 mashed bananas and mix more. Add the flour mixture and buttermilk in alternating steps, beginning and ending with the flour. Fill lined cupcake pan, distributing the batter between 12 cupcakes. Bake for 20-22 minutes until a toothpick comes out clean. Let cool on a wire rack.
For the frosting, whip together 1 cup peanut butter and 5 T butter until smooth and fluffy, approx 3 minutes. Then add the 1 cup of confectioner’s sugar gradually, along with the 1 1/2 t of vanilla extract. Lastly, add the 4 T of heavy cream.
Cut a cone into the top of each cupcake. Fill the hole with the ganache and put the cone back in the top of the cupcake. Pipe icing. Take leftover ganache or some melted chocolate and drizzle over the cupcakes. Add a banana chip to each for garnish. The end!
For storage (if any cupcakes make it there), I usually store in the fridge just cause, but let them warm to room temperature before eating, otherwise the texture of the icing is like butter and no one wants to eat a stick of butter.