Banana Cupcakes with Dark Chocolate Frosting

19 Oct

What do you do when you have bananas that have turned brown? Make a banana dessert! I am planning on making Ethan’s first birthday cake, and my favorite cake in the world is Three Tarts Bakery Banana Cake, so I can only assume Ethan will love it too (we already share the same negative sentiment about cheese).

I tried out a new recipe this week that I found on Yahoo Answers to be modeled after Sprinkles Banana Cupcakes (My fav cupcake, which my mother-in-law and sister-in-law brought to me right after I gave birth to Ethan) and made some tweaks and the end result was yum!

2 bananas, mashed {next time I may use 3}
1 stick butter
1 C sugar
2 eggs
2 C flour, sifted
1 t baking soda
1/2 C plain yogurt {The recipes I found online called for sour cream, but I used the whole milk plain yogurt we had on hand to feed E}
1 t vanilla

Creambutter and sugar. Add eggs and keep mixing. Add yogurt, flour, and baking soda; mix. Add vanilla and bananas; mix. Bake 20 minutes at 350 degrees.

{Yields 24 mini cupcakes, 1 large cupcake}

Frosting {Recipe from a prepacked Sprinkles cupcake mix box}

1 1/2 stk unsalted butter, firm but not cold
large pinch of salt
2 1/2 c confectioners’ sugar, sifted {I never sift}
1/4 tsp vanilla
3 oz bittersweet chocolate, melted and cooled to room temperature {Have also used a dark chocolate bar in a pinch}

In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt of medium speed until light and fluffy, 2 minutes. Reduce the speed to low, gradually add the confectioners sugar and beat until incorporated. Add the vanilla and beat until smooth and creamy. stop the mixer and scrape down the sides of the bowl. Add the chocolate and beat on medium speed until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Do not over mix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add milk, 1 T at a time if frosting does not have spreadable consistency.

The result is pure delicious-ness! I think the pinch of salt makes all the difference in the frosting. I usually use sea salt and have had a lot of compliments on them!


One Response to “Banana Cupcakes with Dark Chocolate Frosting”

  1. libby October 20, 2011 at 6:45 am #

    yum! can’t wait for that big bday for E!

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