While my sister and I were in Colorado this year
we made an "emergency" stop at a nearby Whole Foods and
I inevitably made my way to the cupcake area, as I often do. I think Whole Foods has some of the best cupcakes, but that's just my
humble, cupcake obsessed opinion. So while at the cupcake counter (I'm sure it wasn't specifically a cupcake counter, but all other things
are dim), I decided on a banana, peanut butter, and chocolate combo.
It was amazing; the cake was more like banana bread with the center filled
with ganache-esq chocolate (it probably was ganache) and topped with peanut butter frosting. Peanut butter and bananas are one of my favorite combos,
much like Elvis himself. Unlike "The King" though I just sure hope it doesn't someday, all go dark whilst on the commode, although with all the cupcake eating...
Anyway I digress, I remember thinking soon after my first bite, I could totally recreate this. So without further ado, here is my version of one
of the best cupcakes I have ever had...
"The King" of Cupcakes Recipe
Makes 12 cupcakes
For the cake I am using Tyler Florence's
Banana Nut Muffin recipe, it's the best, trust me.
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped (optional - I did not add these)
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a
bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good
3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients
just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about
halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
Recipe courtesy Tyler Florence
After the cake has completely cooled, I used a small ice cream scooper and removed a small chunk of the middle,
this is where the ganache will go.
For the ganache, I used
Ina Garten's recipe
for Chocolate Ganache.
8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules
Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm,
Once Ganache has cooled, you may fill the cupcake center.
Peanut Butter Frosting:
1/2 butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
2 - 3 T of cream (frosting should be smooth, cream helps this)
Beat all ingredients except for milk.
Once all ingredients are well combined, add 2 T of cream, and beat in.
If frosting is not a desired smooth consistency, may add one more tablespoon of cream.
Once cupcakes are filled with Ganache, can frost and top with a banana chip.