roasted banana cupcakes

How To Make roasted banana cupcakes

• Step 1
  Place 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.
• Step 2
  Keeping the oven at 350 degrees, line two cupcake pans with 18 paper liners. Set aside.
• Step 3
  In a medium bowl, mix together the dry ingredients. Set aside.
• Step 4
  In 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.
• Step 5
  Fill cupcake liners about halfway full with the batter. Bake 18-20 minutes, until toothpick comes out clean when inserted in the middle. Cool.
• Step 6
  FROSTING: In a large mixing bowl, add the chocolate pieces and the peanut butter. Set aside.
• Step 7
  In 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.
• Step 8
  Once cool, gradually beat the butter into the chocolate mixture, a tablespoon at a time, until smooth and shiny. Pipe on top of cupcakes.
• Step 9
  If the frosting is too warm, chill in the refrigerator until firm enough. Ganache is designed to harden as it cools.
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