Got some bananas that look like a science project? Got a few strawberries that are starting to look like crypt keepers? Got a smidgen of coffee left from this morning?
Funny story, this cupcake.
It was one of those afternoons where a work-break became the sad-sack search for a snack and a double-double coffee. There was nothing to eat and no time for a run to the market. But there was this gnarly banana which was never going to be eaten because it resembled a plague. There were those poor strawberries trying their best to hobble into the disposal all on their own. And someone not me clearly missed the memo about putting a used coffee mug in the dishwasher before exiting the kitchen. Cold French Press coffee looks a lot like a tanker oil spill in a mug.
There was no one around to hear my dismay which was littered with unmentionable language as the realization hit me that the only decent thing chocolate around here was a Cambro container filled with unsweetened cocoa powder. After that tiny little tirade there was only one thing left to do.
And that’s when the banana, strawberry and coffee started winking at me. Sure, I might have had too much coffee at that point, but I’ve had stranger ideas than this. Like a chocolate horseradish matzo thing, but let’s not talk about that today. Full disclosure here. Anything with chocolate is pretty good. Except horseradish.
It probably would be good to have a big neon sign attached to the refrigerator saying something about how making cupcakes takes less time than it does to forage for stuff that isn’t here. In under 30 minutes chocolate cupcakes can be yours and that includes time for them to cool on a rack. Add the science-project banana and cold coffee to the chocolate cupcake and a little bit of squishy strawberry to the buttercream and this is clearly a winner.
looked tasted so good.
|Chocolate Strawberry Banana Cupcake, GF||
- 142 grams AP GF flour (1 cup plus 2 tablespoons) (72 grams superfine brown rice flour plus 35 grams each superfine white rice flour and tapioca flour/starch)
- 57 grams unsweetened cocoa (1/2 cup)
- 200 grams sugar (1 cup)
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 100 grams unsalted butter, melted and cooled slightly (7 tablespoons)
- 3 whole extra-large eggs
- 1 teaspoon vanilla
- 114 grams pureed banana (no lumps) (scant ½ cup)
- 2 teaspoons brewed coffee
- 57 grams unsalted butter, chilled room temperature (4 tablespoons)
- 57 grams cold cream cheese, broken into chunks (2 oz.)
- 454 grams powdered sugar, sifted (4.25 cups)
- 1 teaspoon vanilla
- 3 tablespoons pureed strawberries (not strained)
- 2 tablespoons pureed banana
- Chocolate sprinkles or small strawberries
- Preheat oven to 350. Place liners in a muffin (patty) pan. (12-14) Set aside.
- In a medium large bowl add flour, unsweetened cocoa, sugar, baking powder, salt and baking soda. Whisk to combine. In a microwave proof bowl melt butter and cool slightly. Add eggs, vanilla, banana and coffee. Stir to combine. Add wet ingredients to dry and mix with enthusiasm until smooth and shiny, a minute or two. Pour into liners about ⅔ full.
- Bake 18-22 minutes or just until a toothpick comes out with a few wet crumbs. Don’t over bake because chocolate tastes terrible when it is too brown. Cool on a rack before frosting.
- In the bowl of a stand mixer using a whip attachment, mix butter. Add chunks of cream cheese and whip with butter until combined. Add sugar and whip on low until sugar is mostly combined. Add vanilla, strawberry and banana puree. Whip on high until the mixture is light and fluffy. If it seems a little too gooey for piping, set in refrigerator for about 10 minutes. Pipe onto cupcakes and top with chocolate sprinkles.
- Store cupcakes in the refrigerator but serve at room temperature.