Banana Brownie Cupcakes
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2.75 cups
All-Purpose Flour1 tsp
Baking Powder1 tbsp
Salt450 g
Butter2 cups
Sugar1 cup
Cocoa Powder5
Eggs1
Egg Yolk60 g
Buttermilk1 tsp
Vanilla Extract110 g
Banana30 g
Milk2 cups
Cream340 g
Leche (dulce de)1 tbsp
Molasse1 cup
Heavy CreamDirections:
1
Stir in the dulce de leche, molasses and salt
2
Special equipment: #802 round piping tip For the cupcakes: Preheat the oven to 350 degrees F
3
Use a 24 socket cupcake pan and line with paper liners
4
Set the pan aside
5
In a medium bowl, whisk together the flour, baking powder and salt
6
In a large bowl of an electric stand mixer using a paddle attachment, combine the butter, sugar and cocoa powder, mixing until blended
7
Add the eggs and yolk, and beat on low speed until all ingredients are smooth and blended
8
Decrease the speed of the mixer to slow and add half of the dry ingredients
9
Mix for 1 minute, scraping the sides of the bowl occasionally
10
Add the banana puree and buttermilk to the batter, beating for 30 seconds
11
Then add the rest of the dry ingredients
12
Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes
13
Cool the cakes in the pans for 10 minutes
14
Remove from the pans and cool the cakes completely on wire racks, about 30 minutes
15
For the buttercream: In a small saucepan, cook the caramel candies, bananas, milk and salt together until thoroughly melted; the mixture will be clumpy
16
In an electric mixer with the whisk attachment, whip the yolks and sugar
17
Continue to whip on high speed until light and fluffy
18
Pour the hot caramel mixture into the yolks with the mixer going
19
Continue to whip until cool
20
Cut up the butter and add (slowly)
21
Then add the vanilla
22
Use immediately, or keep refrigerated until ready to use
23
For the filling: Cook together the sugar and 1/2 cup water, developing a medium caramel
24
Heat up the cream until boiling
25
Slowly add the hot cream to the caramel mixture
26
Continue to cook until smooth and all the lumps are out
27
For the white chocolate paint: Make a ganache out of the chocolate and cream by heating up the cream in a small saucepan and pouring over the white chocolate
28
Whisk together until smooth
29
Divide the ganache into 3 portions and using desired food color, tint each batch the desired color
30
Use the microwave to reheat if the mixture gets too thick
31
To assemble: Using a melon baller, remove the core from the center of each cupcake
32
Fill each cupcake with the salted butterscotch filling
33
Using a pastry bag with a # 802 tip, ice each cupcake with a generous layer of the caramel banana buttercream
34
Use 3 colors of white chocolate paint and garnish with 3 blue men heads on top