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Banana Chocolate Cupcakes:
Preheat oven to 350 degrees F (180
degrees C) and place rack in the center of the oven. Line 24 regular-sized
muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl whisk
together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl,
whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the
dry ingredients and stir, or whisk,
until combined. Pour or scoop the batter
into the muffin cups, about 3/4 full, and bake
for about 20
minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from oven and let
cool on a wire rack. Frost with the Ganache.
Ganache: Place the
chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside.
Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately
pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir
until smooth. Let the Ganache cool completely, and then beat until soft and
fluffy. With an offset spatula or knife, spread the frosting on top of each
cupcake. You can also pipe the frosting. Can garnish with colored sprinkles. Can be stored in the refrigerator
for several days. Bring to room temperature before serving.
Makes about 24
regular-sized cupcakes.
Source:
Rodmell, Jane.
Best Summer Weekends Cookbook. Cottage Life Books. Toronto: 2004.
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