Chocolate Dipped Banana Cupcakes With Banana Buttercream Food

CHOCOLATE BANANA CUPCAKES

Steps:

• Combine all the banana curd ingredients EXCEPT butter in the bowl of a food processor and process until fully combined. Transfer mixture to a medium saucepan set over medium heat and add the butter.
• Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon-do not boil. This will take about 8 to 10 minutes.
• Pour through a fine mesh sieve into a mixing bowl and press plastic wrap directly onto the top of the curd to prevent a skin from forming. (You may need to use a spatula to press the curd through the sieve.)
• Cool curd to room temperature, then refrigerate until chilled (about 2 hours). Can be made up to 3 days ahead.
• Preheat the oven to 350 degrees. Line 20 to 22 muffin cups with paper liners and set aside.
• Whisk the coffee (or wateand cocoa powder in a small mixing bowl. Cool to room temperature.
• Sift the flour, baking soda, baking powder, and salt together into a second mixing bowl and set aside.
• Beat the butter, sugar, eggs, and vanilla together in a large mixing bowl with an electric mixer set to high speed. Continue beating on high until mixture is light and fluffy, scraping down the sides and bottom of the bowl as needed-this will take about 5 minutes.
• Turn mixer to low and add the flour mixture in 3 additions, alternating with the cocoa mixture, beginning and ending with the flour.
• Divide batter among the prepared muffin cups, filling each 2/3 full. Bake 15 to 20 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
• Cool cupcakes completely in pan for 20 minutes then remove to a wire rack to cool completely before filling and frosting.
• Beat the butter with an electric mixer on medium speed until very smooth. Add 4 cups of powdered sugar, the cocoa powder, 6 tablespoons milk, and salt and beat to combine.
• Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat for a minute or two, until frosting is smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
• Use a small paring knife to cut a hole about 1 inch across and 1 inch deep in each cupcake. Reserve the cake you cut out of the holes.
• Pipe or spoon about 2 teaspoons of banana curd into each cupcake. Trim the cake you removed from the holes so it will fit over the filling as a sort of plug, then replace the plug in the hole.
• Spread or pipe the chocolate frosting over each cupcake, then top slice of banana if desired. Serve.

CHOCOLATE DIPPED BANANAS

Steps:

• Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.

CHOCOLATE BANANA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
• Measure all the ingredients accurately. Bring all the ingredients to room temperature. Place the butter in the mixing bowl. With the paddle attachment, beat the butter slowly until it is smooth and creamy. Add the brown sugar; cream the mixture at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
• Add the eggs one at a time. After each addition, beat until the eggs are incorporated before adding more. After the eggs are fully incorporated, mix until light and fluffy, about 5 minutes.
• Meanwhile, sift the cake flour, baking powder, salt, baking soda and nutmeg together. Be sure to scrape down the sides of the bowl to ensure even mixing. Then add one-quarter of the sifted dry ingredients to the butter mixture. Mix just until blended. Mix the milk and banana puree. Add approximately one-third of the liquids. Mix just until blended in. Repeat until all ingredients are incorporated.
• Fill the cupcake liners half full with batter and bake until golden and baked through, about 35 minutes. Cool the cupcakes completely.
• To assemble: Cut the center out of each cupcake and fill with the French Banana Buttercream. Dip the top of the cupcake in the Chocolate Ganache. Generously frost the top of each cupcake with the Italian Meringue Buttercream Frosting.
• Combine the sugar and 1/4 cup water in a saucepan. Dissolve the sugar. Boil until it reaches 240 degrees F.
• While the syrup is boiling, bet the yolks with an electric mixer with a wire whip until thick and light.
• When the syrup reaches temperature, pour it very slowly into the beaten yolks while whipping constantly. Continue to beat until the mixture is completely cool and the yolks are very thick and light.
• Whip in the butter a little at a time, adding it just as fast as it's absorbed by the mixture.
• Beat in the vanilla and banana puree. If the icing is too soft, refrigerate until it is firm enough to spread.
• Put the chocolate chips in a heatproof bowl. In a saucepan, heat the heavy cream to a simmer. Once a simmer is reached, pour over the chocolate chips. Using a whisk, whip until smooth and creamy.
• Combine 1 cup sugar and 1/2 cup water in a saucepan. Boil to reach 230 degrees F. Leave it alone. Cook over medium heat.
• While the syrup is boiling, using a whip attachment, start beating the egg whites and cream of tartar in a mixing bowl. Once peaks begin to form, add the remaining 1/4 cup sugar to make the peaks stiff.
• When the syrup reaches temperature, slowly pour it into the beaten egg whites while whipping constantly with the mixer on the lowest speed. Beat on high until cool, about 5 minutes.
• Turn down to medium-low speed and add the butter on the sides and scrape. Turn to high and beat until you have a smooth texture. Add the vanilla and chocolate ganache.

CHOCOLATE DIPPED BANANAS ON STICK

Steps:

• Peel the bananas and cut each in half crosswise. Insert a popsicle stick into the cut end of each and place the bananas on a parchment-lined sheet pan. Freeze until very firm, about 3 hours.
• Meanwhile, place the sprinkles, peanuts and crushed cookies onto three small plates, then set the toppings aside.
• When bananas are ready, place the dark chocolate and 2 tablespoons of the coconut oil in a medium bowl and microwave for 1 minute. Stir, then microwave 30 seconds more. Stir and microwave again until the chocolate is smooth and melted, then set aside. Repeat with the milk chocolate.
• Place the white chocolate in a heatproof glass or metal bowl that will fit over a small pot. Fill the pot with a few inches of water, making sure the water does not touch the bottom of the bowl. Heat over medium-low heat, gently stirring the chocolate as it melts. Once it's melted, use a kitchen towel to carefully remove the bowl from the pot and set aside.
• Dip the bananas into the melted dark chocolate and use a spatula to remove any excess. Immediately dip the banana into the topping of your choice, then place it back on the parchment-lined sheet tray. Repeat with the remaining bananas.
• Drizzle the bananas with milk and white chocolate. Alternately, you can dip the bananas into the milk or white chocolate. Store the bananas in the freezer until you're ready to serve them.

BANANA AND VANILLA CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.

CHOCOLATE AND BANANA CUPCAKES

Steps:

• Preheat the oven to 160°C(fan)/180°C/350°F/gas mark 4 and line a 12 hole muffin tin with the appropriate size cupcake cases.
• In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth. Add the eggs and vanilla and beat together. Add in the flour and baking powder and beat again until all well combined. Stir in the mashed bananas and chocolate pieces using a wooden spoon.
• Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for about 25 minutes. To check if they are cooked insert a skewer into the centre of one of the cakes and it should come out clean.
• Remove from the oven and leave them in their tins for 10 minutes then take them out and place to cool on a wire rack.
• Once completely cool, ice with the chocolate buttercream icing and sprinkle on some chopped walnuts. Alternatively, serve with no icing for a breakfast treat.

BANANA CUPCAKES

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.
• In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.
• Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate - the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.
• Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.