Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze and a Caramelized Banana Disk

Peanut Butter Filling
1/3 cup packed brown sugar
1/3 cup peanut butter
1 egg
1. mix brown sugar, peanut butter, and egg in a small bowl and set aside
Cupcakes
24 cupcakes / 350 degree oven
11 tablespoons unsalted butter
9 ounces best-quality semi-sweet chocolate, coarsely chopped
5 ounces best-quality bitter-sweet chocolate, coarsely chopped
1-1/3 cup sugar
4 large eggs
1 cup all-purpose flour
1/3 cup unsweetened cocoa
[1/4 teaspoon baking soda]
1 pinch salt
1/2 cup mashed banana (from 1 medium banana)
1. melt butter and semi-sweet chocolate over a bain marie
2. whisk together eggs and sugar
3. add flour, cocoa, baking soda, and salt, mix to combine
4. add melted chocolate/butter mixture, mix to combine
5. stir in mashed banana
6. fill cupcake tins about 1/3 full, drop a teaspoon of peanut butter mixture into each tin, top off with cupcake batter to about 2/3's full
7. bake for ~20 minutes or until a crust forms on the cupcakes

chopping chocolate

peanut butter filling
Caramel Glaze
2 tablespoons butter
4 tablespoons half and half
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract
1. in a saucepan over medium heat, melt the butter
2. add milk and brown sugar, stir to combine
3. boil vigorously for 1 minute
4. remove from heat and beat in 1/2 cup powdered sugar
5. cool slightly then and beat in the vanilla and remaining powdered sugar, add more half in half if necessary
6. quickly spoon over cupcakes before glaze sets

drizzling glaze
Caramelized Banana Disks
2 tablespoons butter
1 medium ripe banana, sliced into disks
1. melt butter in a skillet over medium heat
2. carefully add banana disks and let caramelize slowly until brown and crispy (but not burnt)
3. flip with two forks, continue cooking the other side
4. top glazed cupcakes with the banana disks

caramelizing banana disks

finished product
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