I am a cupcake fanatic.
I make up reasons to back them. What? It’s Tuesday? Sounds like a good day to make cupcakes! It’s raining out? We better make cupcakes! Why, I’d rather make cupcakes over birthday cakes-this drives my children crazy, btw.
So, when I saw that our bananas were a bit ripe, you guessed it-CUPCAKE TIME!
I also love chocolate just as much, so I always try to throw it in some how. Who wouldn’t love chocolate banana cupcakes?!!
They turned out great if I do say so myself. They were gone the first hour, which is fine by me cause now I have a reason to make some more!
Chocolate Covered Banana Cupcakes
Banana Cupcakes Recipe:
2.5 cups granulated white sugar 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 large eggs 1 cup mashed ripe bananas (about 2 medium sized bananas) 1/2 cup milk 1/2 cup vegetable oil 1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Line 24 regular-sized muffin cups with paper liners In a large bowl, whisk together the dry ingredients. In another large bowl, whisk together the eggs, bananas, milk, oil, and vanilla extract. Add this to the dry ingredients and stir until smooth. Pour the batter into the muffin cups until about 3/4 full. Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Chocolate Ganache Frosting:
8 ounces semisweet chocolate chips 3/4 cup heavy whipping cream 1 tablespoon butter
Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.