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Banana Milk Chocolate Cupcakes with Dark Chocolate Ganache (You read that right)

By: Lyndsay // Coco Cake Land

ingredients

Cupcake ingredients

  • 1 cup unsalted butter, room temperature
  • 1 ¼ cup golden brown sugar
  • 4 eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 4 ripe bananas
  • 3 cups of all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 2 cups of milk
  • 2 cups of good quality milk chocolate, roughly chopped into chunks (or milk chocolate chips!)

Ganache ingredients

  • 1 cup of heavy cream
  • 2 ½ cups of dark chocolate pieces

instructions

Make it!

  • Preheat oven to 350 degrees. Line 2 cupcake pans with cupcake liners - I used yellow for more banana power!
  • Using a stand mixer, beat the butter and sugar on high until light and fluffy.
  • Scrape down the bowl and add the eggs, vanilla extract and peeled ripened bananas. Mix until blended.
  • In a medium bowl, mix together the flour, baking powder and salt.
  • With the mixer on low, add 1/3rd of the dry ingredients to the banana mixture, alternating with the milk. Keep mixer running, then add another 1/3rd of the dry and then the milk, and one more time - the last 1/3rd of the dry ingredients and the rest of the milk until incorporated. Do not overmix.
  • Fold in the milk chocolate pieces with a spatula. Or your bare arm. I dare ya.
  • Pour batter evenly into cupcake-liner lined pans.
  • Bake for 16-18 minutes, turning pans halfway to ensure even baking. Test the cupcakes by inserting a clean toothpick into the center of one - if it comes out clean, cupcakes are ready!
  • Set cupcakes on wire racks to cool.
  • In a small pot on the stovetop, bring cream to a low boil over medium-high heat.
  • Remove from element and set aside pot. Add chocolate pieces so cream covers the chocolate.
  • Set your timer for ten minutes. Go check your email or surf the net.
  • After ten minutes, using a wire whisk, stir the chocolate gently into the cream as it forms a shiny ganache. Let stand for another 20 minutes to cool.
  • Spoon chocolate ganache on top of cooled cupcakes. Top with fresh raspberry if desired!