This recipe for Banana Chocolate Cupcakes comes from Melissa Lam. She was a finalist on the Food Network Canada show Recipe to Riches. She ended up coming in second on the cake series, but after I saw her delicious looking cupcakes I knew I had to try the recipe out. The cupcakes turned out delicious. The cupcake base was very moist and had a great spicy banana flavour, the chocolate mousse filling added just the right amount of richness, and the icing was tangy but slightly sweet from the addition of white chocolate.
This would be a great cupcake to serve at a Christmas party, I’m sure both adults and children would love them!
Banana Chocolate Cupcakes
recipe adapted from Melissa Lam from Recipe to Riches
Chocolate Mousse Filling
2 cups 35% whipping cream
12 ounces dark chocolate, chopped
Banana Cupcakes
1/2 cup unsalted butter, at room temperature
3/4 cup packed brown sugar
1 unit egg, at room temperature
1 teaspoon vanilla
3/4 cup mashed ripe banana (about 2)
1 1/4 cups cake flour
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
White Chocolate Cream Cheese Frosting
2 ounces white chocolate, chopped
6 ounces cream cheese
1 1/2 cups icing sugar
3 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla
Chocolate Mousse Filling
In small saucepan, heat cream until almost boiling. Remove from heat. Stir in chocolate until melted. Cool to room temperature. Chill until cool, about 3 hours.
In stand mixer fitted with whisk attachment, beat chocolate-cream mixture until fluffy. Place in refrigerator.
Banana Cupcakes
Preheat oven to 350F (180C). Line 12 cup muffin tin with paper liners.
In stand mixer fitted with paddle attachment, beat butter with sugar until fluffy, scraping down side of bowl as needed. Beat in egg and vanilla. Beat in mashed banana. In separate bowl, whisk together flour, allspice, cinnamon, nutmeg, baking powder, baking soda and salt. Beat half of flour mixture into butter mixture. Beat in half of buttermilk; repeat. Spoon evenly into prepared muffin tin.
Bake in centre of oven until tester inserted in centre comes out clean, about 20 to 25 minutes. Take cupcakes out of tin; cool on rack.
White Chocolate Cream Cheese Frosting
Place white chocolate in microwave safe bowl. Microwave on HIGH 20 seconds at a time, stirring each time, until melted and smooth. Set aside to cool to room temperature.
In stand mixer fitted with paddle attachment, beat cream cheese until smooth. Add sugar; beat just until combined. Beat in butter and vanilla just until combined; do not overbeat. Using rubber spatula, stir in cooled white chocolate.
To assemble, cut off domed tops of cupcakes. Divide Chocolate Mousse Filling among cupcakes. Pop domes back on cupcakes and spread with White Chocolate Cream Cheese Frosting.
