Roasted Banana Cupcakes
Photo adapted from Chocolate Moosey.
Featured Pinch Tips Video
- medium bananas, ripe but not overripe
- 1 1/4 c
- 1 tsp
- baking soda
- 1 tsp
- 1/2 tsp
- pinch of salt
- 1 c
- 1/2 c
- 1 tsp
- 4 oz
- semisweet chocolate, chopped
- 1/4 c
- creamy peanut butter
- 1/3 c
- heavy whipping cream
- 1 Tbsp
- corn syrup
- 6 Tbsp
- unsalted butter, cut into tablespoons
1Place bananas on a cookie sheet and place in a 350 degree preheated oven and roast for 15 minutes or until the skins turn black. Let cool. Peel the bananas, then cut into pieces. Set aside.
2Keeping the oven at 350 degrees, line two cupcake pans with 18 paper liners. Set aside.
3In a medium bowl, mix together the dry ingredients. Set aside.
4In a large bowl, beat together the sugar and oil until smooth. Beat in the eggs, one at a time, until smooth. Beat in the vanilla, then beat in the banana pieces until smooth. Gradually beat in the flour mixture.
5Fill cupcake liners about halfway full with the batter.
Bake 18-20 minutes, until toothpick comes out clean when inserted in the middle.
In a large mixing bowl, add the chocolate pieces and the peanut butter. Set aside.
7In a medium saucepan, heat up the cream and corn syrup until just boiling. Turn off the heat and pour on top of the chocolate. Let sit a few minutes, then whisk the chocolate mixture until smooth. Let cool completely.
8Once cool, gradually beat the butter into the chocolate mixture, a tablespoon at a time, until smooth and shiny.
Pipe on top of cupcakes.
9If the frosting is too warm, chill in the refrigerator until firm enough. Ganache is designed to harden as it cools.