Hi everyone. Good news, I’m neither dead, nor retired from blogging. It’s just been a busy few months, and I haven’t had the time / energy to do much baking, and even less to do posting. Since my last post I’ve graduated from law school (hooray), started studying for the bar exam (boooo), and have started packing for a move to DC at the end of the summer. All in all, a busy time. Because of the bar don't expect many, or even any, new posts for awhile, but I thought I'd try for at least this one update.
This weekend though, I was fortunate enough to have a pretty girl help me make cupcakes (hence the title of the post). Hattie (the aforementioned pretty girl) and I made Chocolate-Banana-Peanut butter cupcakes for a Fourth of July party. These aren’t exactly new for me, as I’ve done a pretty fair number of chocolate peanut butter desserts, but I thought the addition of banana made these excellent. The cake is my basic chocolate, filled with a chocolate banana ganache, and frosted with a peanut butter frosting. The combination was excellent, if I can say so, and the banana really came through as a flavor in the ganache, even though you wouldn't suspect it (it just has the texture and appearance of regular whipped ganache).
Makes ~262 sticks unsalted butter
1. Preheat oven to 350. Sift together the flour, baking soda, cinnamon and salt.
2. Melt the butter in a heavy bottomed sauce pan over low heat. Add in the cocoa powder and whisk until smooth. Then add the water and mix until smooth again. Remove from heat
3. One at a time mix in the sugar, egg, buttermilk, and vanilla
4. Sift the dry ingredients over the wet, and whisk until well combined.
5. Fill cupcakes using a ¼ cup measure. Bake for about 18-20 minutes, or until a tester comes out clean. Let them cool thoroughly before frosting.
Chocolate-banana ganache8 oz. dark chocolate
1. Chop the chocolate, and place it in a heat proof bowl.
2. Bring the cream to a simmer, pour over the chocolate, allow to sit for a minute, then stir until fully combined.
3. Stir in the banana puree. Allow to cool until set.
4. Pour cooled ganache into the bowl of a mixer, beat with whisk attachment until light in color and fluffy
Peanut Butter frosting1 cup peanut butter