Chocolate Banana Cupcake with Chocolate Ganache Frosting
The year’s coming to an end pretty soon, don’t you think? ): As each day passes, we get older, wiser(hopefully), but also our time left with our loved ones grows shorter. As Elisa loves to say: TIME is indeed our greatest enemy! But since we can’t do anything about time passing so quickly, we might as well make full use of every single second/minute/hour/day that we have!
Ok, enough lamenting and irrelevant emo-ing. One great thing about the year ending is that Christmas is coming soon! Christmas is not only a day of celebration, where everyone around the world spends time with their families, exchanging presents and enjoying great food, its also a day to commemorate the birth of Jesus Christ. (If you want to know more, read it up yourself, we’re not here to deliberately promote any religious ideas!) As Zara’s Auntie seems to think that both of us are good bakers (indeed we are :p), she gave us the task of baking 5 different cakes for her for Christmas! We thought of the different flavours that we could possibly do and here is what we’ve come up with so far:
– Carrot Cake with Cream Cheese Frosting
– Lemon Sponge Cake with Chocolate Frosting/Lemon Cream
– Chocolate Banana Cake with Chocolate Ganache Frosting
– Red Velvet Cake with Cream Cheese Frosting/Vanilla Icing
– Chocolate Cake with Chocolate Frosting (A death by chocolate kinda thing hhaha)
– Brownie (maybe!)
Yep, do give us suggestions and tell us what you think! This is one great big task for us amateurs :0 And before we could make them for Christmas and give it to Zara’s Auntie, we had to try them first and make sure they turn out heavenly, luscious and tasty (we’re credible bakers)! We decided to let our friends try them so that we could get their opinions and improve our recipes. In order to let our friends try them and also to minimise the hassle of bringing a big cake to school,we decided to do cupcakes instead of a cake, since cupcake batters and cake batters are pretty much similar. (We basically took the cake recipe, baked them in muffin cups and decorated them like cupcakes). Today, we made Chocolate Banana Cupcakes with Chocolate Ganache Frosting, and Carrot Cake Cupcakes with Cream Cheese Frosting.
Chocolate Banana Cupcakes with Chocolate Ganache Frosting
Adapted from Joy of Baking
As mentioned, we took the Chocolate Banana Cake recipe from Joy of Baking, baked them in muffin cups and decorated them like cupcakes.
Makes about 20 regular-sized cupcakes (or a 9×13 inch cake)
Chocolate Banana Cake:
2 cups granulated white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (regular or Dutch-processesd. We used Hershey Special Dark Dutch & Natural Cocoa)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
2 medium sized mashed ripe bananas
1 cup warm water
1/2 cup milk
1/2 cup corn, safflower or canola oil (or other flavourless oil)
1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 20 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. Set aside.
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. You will notice that the batter is quite thin. Pour 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 the cake comes out clean.
Remove from oven and let cool on a wire rack. When completely cooled, pipe or with a knife or small metal spatula, spread the Chocolate Ganache Frosting on each cupcake. Cover and refrigerate the cupcakes until serving time.
Chocolate Ganache Frosting:
8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
1 tablespoon unsalted butter
Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside.
Heat the cream and butter in a medium sized 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. When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake.
The cupcakes turned out really moist and the frosting turned out really glossy and sparkly too (after a few hours in the fridge)! What we like about this recipe is that it doesn’t call for butter, but instead oil! Oil makes for a moist and tender cupcake which stores really well, with the added advantage that they can be refrigerated and still stay soft! On the other hand, there was not much banana flavour, and maybe thats because the bananas we used weren’t ripe enough. The riper the bananas used the sweeter and stronger the banana taste! So if you’re trying out this recipe, do look for those bananas that are just over-ripe, with lots of brown spots and soft to the touch. Nonetheless, they still tasted divine and were amazingly pretty too! Do check out the Carrot Cake Cupcake with Cream Cheese Frosting and Blueberry Cinnamon Streusel Muffin post too!
We’ve also updated our About page, and added Our Bucket List. So do be sure to check that one out too! Hope that you’ll have an awsum week ahead!