GILBERT GANACHE-FRIED CUPCAKES: CHOCOLATE SELTZER CUPCAKES WITH GANACHE, BANANA FROSTING, AND CARAMELIZED BANANA
Provided by Food Network
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 23
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line a standard cupcake pan with 12 cupcake liners.
- Sift the sugar, flour, cocoa, baking soda, and salt into a medium bowl. Set the bowl aside. In a small bowl, whisk together the seltzer water, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Add the vinegar and incorporate. Do not over mix the batter.
- Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
- For the ganache: Heat the soy creamer in a double boiler over medium heat until steaming. Do not boil. In a separate bowl, pour the hot creamer over the chocolate and let sit for 30 seconds. Whisk the soy creamer and chocolate until the chocolate is melted and the 2 ingredients are completely combined. The ganache should be thick, but still pourable. Set aside.
- For the frosting: In the bowl of a stand mixer, whip the shortening, margarine, and banana compound. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the sugar a little at a time. Once the sugar is incorporated, mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Drop the whole banana into the frosting and let it mix for an additional 2 minutes, or until the banana is mashed. On low speed, add in the soy milk until incorporated, a little at a time until desired consistency is reached. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
- In a small saucepan, melt the brown sugar and margarine on medium heat. When the sugar crystals are completely dissolved in the melted margarine, add the rum and mix. Add the sliced bananas and stir gently. Let it come to a boil and thicken to desired texture. Remove from the heat and let cool.
- To assemble: Dip the tops of each cupcake into the ganache so that the entire cupcake top is covered. Set aside for 10 minutes to allow the ganache to set on the cupcake. Pipe a dollop of banana frosting on top of each cupcake and garnish the top with 2 slices caramelized bananas.
BANANA CUPCAKES WITH PEANUT BUTTER FROSTING
If you're in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn't overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled.
Provided by Mia
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
- Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 45.9 g, Cholesterol 97.9 mg, Fat 29.8 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 17.6 g, Sodium 278.7 mg, Sugar 31.4 g
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