Roasted Banana Cupcakes
Photo adapted from Chocolate Moosey.
- 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
How to Make Roasted Banana Cupcakes
- 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.