Introduction: Chocolate Banana Cupcakes With Peanut Butter-Brown Sugar Frosting
This combo seemed pretty neat, even though I hate cooked frostings - so much work and so easy to f#ck up. Mine actually came out a bit thinner than I would have liked so it's chilling in the freezer right now until it thickens up.
Here is the recipe:
Chocolate Banana Cake - yields 16
1 cup granulated white sugar
1 cup flour
3/4 cup unsweetened cocoa powder (regular or Dutch-processed)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup mashed ripe bananas
1/2 cup warm water
1/4 cup milk
1/4 cup vegetable oil
3/4 teaspoon vanilla extract
Heat oven to 350 and line cupcake tins. Sift all dry ingredients in bowl and set aside. Beat all wet ingredients until smooth. Add in dry ingredients gradually until well combined. Fill liners 3/4 full and bake about 20 minutes. (mine took 21 and came out with great domes!)
Peanut Butter Brown Sugar Buttercream
2 large egg whites
1/2 cup packed brown sugar
1/8 teaspoon salt
1/4 cup peanut butter
1/2 cup (1 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
In a heat proof bowl, whisk together egg whites, sugar and salt. Place over a pan of simmering water and whisk continuously until sugar is dissolved and warm to the touch. Pour mixture into bowl of electric mixer. Beat on medium speed until fluffy, approximately 15 minutes. Raise speed to high, and mix until stiff peaks form, about 5-7 minutes. Reduce speed to medium and add peanut butter, butter a tablespoon at a time, and vanilla until fluffy. Pipe onto cupcakes. Dust with crushed chocolate cookie crumbs or shaved chocolate.
Here is the recipe:
Chocolate Banana Cake - yields 16
1 cup granulated white sugar
1 cup flour
3/4 cup unsweetened cocoa powder (regular or Dutch-processed)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup mashed ripe bananas
1/2 cup warm water
1/4 cup milk
1/4 cup vegetable oil
3/4 teaspoon vanilla extract
Heat oven to 350 and line cupcake tins. Sift all dry ingredients in bowl and set aside. Beat all wet ingredients until smooth. Add in dry ingredients gradually until well combined. Fill liners 3/4 full and bake about 20 minutes. (mine took 21 and came out with great domes!)
Peanut Butter Brown Sugar Buttercream
2 large egg whites
1/2 cup packed brown sugar
1/8 teaspoon salt
1/4 cup peanut butter
1/2 cup (1 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
In a heat proof bowl, whisk together egg whites, sugar and salt. Place over a pan of simmering water and whisk continuously until sugar is dissolved and warm to the touch. Pour mixture into bowl of electric mixer. Beat on medium speed until fluffy, approximately 15 minutes. Raise speed to high, and mix until stiff peaks form, about 5-7 minutes. Reduce speed to medium and add peanut butter, butter a tablespoon at a time, and vanilla until fluffy. Pipe onto cupcakes. Dust with crushed chocolate cookie crumbs or shaved chocolate.