I love it when I have super ripe bananas the same day that I happen across a delicious banana cupcake recipe on one of my favorite blogs. It's destiny. Really. Because this banana cake is absolutely perfect. Light. Moist. Banana-ey. These cupcakes are good enough to stand alone.
But what takes a cupcake to the next level? The frosting of course! Well I had very good intentions to make the vanilla pastry cream that was intended to top these cupcakes. However, limited time resulted in a completely different topping. Again, it was destiny. Because who doesn't love banana and chocolate? Especially when it's chocolate ganache. The ganache is so silky and smooth and melts in your mouth.
This recipe is for sure a keeper. And I look forward to the next batch of ripe bananas so I can make the cupcakes again with vanilla pastry cream. Check out the Brown Eyed Baker's blog for the recipe. See below for the chocolate ganache recipe. So heavenly!
Chocolate Ganache
from Sweet Melissa Baking Book by Melissa Murphy
6 ounces best-quality semisweet (58%) chocolate
1/2 cup heavy cream
1 tablespoon light corn syrup
1. Coarsely chop the chocolate and place it in a medium bowl.
2. In a small saucepan over medium heat, heat the heavy cream until scalding, or until the cream is steaming and tiny bubbles have formed along the edges. Do not boil.
3. Pour the hot cream over the chocolate. Let stand for 5 minutes, then whisk until smooth. Stir in the corn syrup.
Oh wow, I can tell how light and moist these cupcakes are just by your photo. Gorgeous! I bookmarked these too. Love your chocolate ganache topping - bananas + chocolate is perfect :)
ReplyDeletethese look fantastic! i love love love the cupcake liners and that last picture with the bite - stunning!
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