Feb 22

Banana chocolate chip cupcakes with chocolate ganache frosting

Banana chocolate chip cupcakes with chocolate ganache frosting!

I’m really bad at remembering to eat bananas. I buy a bunch, eat one or two, and then completely forget about the rest until several days later, by which time they’re practically black. Oops.

So I wasn’t surprised to find a couple of overripe bananas on my kitchen counter the other day. Actually, I was excited. “Just in time for National Banana Bread Day,” I thought to myself. (It’s true, I really did think that. This blog has consumed my life.)

Now, I like banana bread and all, but it’s a little … predictable, don’t you think? Plus, even more than banana bread, I like banana cake. And even more than banana cake, I like banana cupcakes. And if you add chocolate frosting? I might just fall over and die.

This cake is super delicious — it’s actually a pound cake, and it’s got great cinnamon and banana flavor going on.

As for the frosting … I sort of messed up on it. I accidentally made Sherry Yard’s pourable ganache instead of frosting ganache, and so I had to quickly think of things to add to it to thicken it up a bit. I dumped some more chocolate in the bowl, and added confectioners’ sugar and a stick of butter, and then put the bowl over a pot of boiling water to make sure everything melted right. It did, and it tasted great, too. Phew!

A mountain of sifted flour and stuff.Cupcake batter!Bananas!
Mashed bananas! (I used a potato masher because I don't have a food processor.)Ready to bake!Banana chocolate chip cupcakes, out of the oven.

Recipe: Banana chocolate chip cupcakes with chocolate ganache frosting

Adapted from “The Secrets of Baking” by Sherry Yard

  • 2¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sour cream
  • 6 ounces (1½ sticks) unsalted butter, softened
  • ½ teaspoon ground cinnamon
  • 1 cup sugar
  • 2 large eggs
  • 2 fully ripe bananas, pureed
  • ¾ cup chocolate chips
  • extra chocolate chips for decoration (I used mini chocolate chips, because they’re cute)
  1. Preheat the oven to 350˚F. Line a cupcake tin with baking cups.
  2. Sift the flour, baking powder, baking soda and salt into a medium-size bowl.
  3. Using the paddle attachment of a stand mixer, beat the butter and cinnamon at high speed until creamy.
  4. With the mixer still running at high speed, slowly pour 1 tablespoon of sugar at a time into the butter.  Not kidding about “slowly” — Sherry Yard says it should take 5 to 10 minutes to add all the sugar. When you’re finished, scrape down the sides of the bowl.
  5. Add an egg, beat until incorporated, scrape down the sides of the bowl, and then add the other egg and do the same thing.
  6. Take turns adding the flour mixture and the sour cream; pour in a third of the flour, mix until incorporated; add a third of the sour cream, mix until incorporated; repeat twice more with each.
  7. Fold in the banana puree and the chocolate chips, then spoon batter into cupcake cups. Bake for 18 to 20 minutes, or until a toothpick stuck in the middle of a cupcake comes out clean.
  8. While you’re waiting for the cupcakes to cool, make the frosting.

Chocolate chips!Hot cream and chocolate chips.Chocolate ganache frosting!

Recipe: Chocolate ganache frosting

Adapted from “The Secrets of Baking” by Sherry Yard

  • 18 ounces chocolate chips (I used a combination of milk chocolate, semisweet and bittersweet; adjust according to taste)
  • 1 stick of butter
  • ¼ cup confectioners’ sugar
  • 1½ cups heavy cream
  1. Put chocolate chips, butter and sugar in a heatproof bowl.
  2. In a medium saucepan, bring cream to a boil, and then immediately pour over chocolate chips.
  3. Let sit for 1 minute, then stir slowly until chocolate and butter are melted and ganache is smooth.
  4. Strain ganache into a bowl. Cover and refrigerate until ganache thickens to frosting consistency, about 30 minutes. Now the ganache is ready for your cupcakes!

Banana chocolate chip cupcakes with chocolate ganache frosting!

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  1. Sarah

    As one of the lucky taste testers, I can vouch for this recipe’s utter scrumptiousness.

    Chocolate ganache frosting and chocolate chips make these cupcakes decadently delicious, but the strong banana flavor lets you pretend you’re eating something mildly healthy.

    A quick note on bananas:
    I’m also a forgetful banana buyer, so as soon as my bananas turn from sweetly spotted yellow to past-ripe brown, I pop them in the freezer.

    When I’m in the mood for banana bread, I remove the now-black bananas, put them in a bowl and let them defrost on the counter or in the fridge. This eliminates the need for pureeing the fruit, since they’re already pure pulp, and guarantees that I always have enough ingredients lying around for a yummy breakfast bread.

  2. man from moqui

    I wish I could have tasted one of those cupcakes. C-u-p-c-a-k-e-s …

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