Never buy green bananas. Someone very wise once told me that. It probably made pretty good sense since she was 90 plus years old. After her death I decided to honor her memory by taking her sage advice. Consequently, I always have half rotten bananas hanging around and have to invent new things to bake with them because there’s only so much banana bread one can eat.
I was all set to sacrifice another batch of these poor blackened mushy things to the round bin under the sink when I had a slight moment of guilt. And hunger. And then a sort of brilliant idea. Instead of banana bread again, why not banana and chocolate together in a decadent cupcake? After all, chocolate butter cream makes everything taste better, doesn’t it?
There is no way to screw this up, so venture forth with confidence. You can add any kind of chocolate you want to the cake mixture – add nuts, too – or leave them out. The chocolate topping is a whipped ganache and you can forgo the whipping and just spread it on with a spatula as is. It will taste sublime either way.
I’m pretty sure that I could hear a tiny little peal of laughter coming from the great beyond when I was concocting these cupcakes – either that or the bananas were snickering.
|Fluffy Banana Chocolate Chunk Cupcakes||
- 300 grams GF Flour (150 g superfine brown rice flour, 50 g GF oat flour, 50 g superfine white rice flour, 50 g tapioca starch)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 3 large eggs
- 180 grams sugar (about 1 cup)
- 60 grams brown sugar (about ½ cup)
- 114 grams (1 stick) unsalted butter, melted and cooled slightly
- 1 tablespoon Godiva Liqueur
- 1 teaspoon vanilla
- 4 medium very ripe bananas, quartered and cubed
- ½ cup chocolate chips or chopped chocolate chunks
- generous dash of freshly grated nutmeg
- ½ cup heavy cream, heated
- 8-10 oz. of really good chocolate, chopped into same size pieces (chips work)
- Preheat oven to 350. Place 16-20 cupcake liners in muffin tin. Set aside.
- Weigh flours together and add baking powder, soda and salt. Mix and set aside. In the bowl of a stand mixer mix the sugar and the eggs until light. Mix in the melted butter and flavorings until fully incorporated. Blend in the flour mixture on low. Mix in cubed bananas just until stirred in. Remove and scrape down sides and bottom with a silicone scraper to get everything mixed in well. Pour in the chocolate chips and fold in with the spatula. Grate the nutmeg on top of the batter and fold in. Using an ice cream scoop, fill each cupcake liner (1/2 to ⅔ full) with one generous scoop each. Bake 20-22 minutes and rotate pans. Bake 5-8 minutes more or just until a toothpick comes out clean. As soon as you can, remove cupcakes to a rack to cool completely before frosting.
- Heat the cream until it is almost bubbling, but a tiny simmer. Remove from the heat and dump in the chocolate all at once. I like to use a mix of bittersweet and semi-sweet. Don’t stir. Let it sit for about 2 minutes and then stir, gently at first and then more vigorously until well blended. Set aside to cool for a while until the chocolate mixture is somewhat thick and looks like you could make truffles. Try not to refrigerate it (condensation and chocolate = no good, really bad, unfortunate event). When it is kind of thick, whip in a mixer on medium high or high (depends on your mixer power) until it turns a nice medium chocolate color and is fluffy. Conversely – you can use it to top the cupcakes when it is barely cool – by dipping the tops into the chocolate and you will get a nice deep dark color shiny topping. Whipping it turns it into frosting that you can pipe or smoosh on with a spatula. Your choice.
- In any case, frost the cupcakes and enjoy.