Banana Cupcakes

Fluffy Banana Cupcakes

Makes 15 cupcakes
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 38 mins
Ingredients
    For the cupcake batter
  • 200 g white sugar (or 1 cup)
  • 100 g unsalted butter, room temperature (or 1/2 cup)
  • 2 large eggs
  • 5 ml vanilla (or 1/2 tsp)
  • 70 g sour cream, room temperature (or 1/3 cup)
  • 200 g plain flour (or 2 cups, sifted)
  • 10 g baking powder (or 2 tsp)
  • 1 g salt (or 1/4 tsp)
  • 200 g mashed bananas (around 2 medium Cavendish bananas)
  • 15 banana chips
    • For the whipped ganache
  • 350 g dark chocolate 70% (or 2 1/2 cups)
  • 250 ml heavy cream, minimum 38% fat (or 1 cup)
    • For the dulce de leche buttercream
  • 600 g dulce de leche (or 1 1/2 cans)
  • 375 g unsalted butter, room temperature (or 1 1/2 cups)
Instructions
  1. If you're making your own dulce de leche, peel the labels off the cans of condensed milk, place it in a pot of water making sure it's submerged then simmer for 1.5 hours with a lid on. Leave in the pot and cool to room temperature.
  2. Preheat oven to 175C no fan and line cupcake pans with 15 cupcake liners.
  3. In a medium bowl, sift dry ingredients together. In a separate bowl mash bananas then mix with sour cream.
  4. In the bowl of your stand mixer, with a paddle attachment, cream butter and sugar until pale and fluffy. Add eggs one at a time fully incorporating after each addition. Add vanilla.
  5. Turn off stand mixer and with a rubber spatula fold in dry and wet ingredients alternately, beginning and ending with flour. Fully incorporating after each addition.
  6. Scoop a (regular not measuring) tablespoon into each cupcake liners or if you have a scale, about 55g each. Bake for 15 minutes turning halfway or until skewer inserted comes out clean. Cool down completely before frosting. Garnish with one banana chip after frosting.
    7. For dulce de leche buttercream
  7. In the bowl of your stand mixer with the whisk attachment, whip the butter until light and fluffy. Add the dulce de leche and whisk until smooth.
    8. For the whipped ganache
  8. Place the chocolate in the bowl of your stand mixer. In a sauce pan, bring cream to the boil then our on top of the chocolate making sure the chocolate is submerged. Let sit for 5 minutes.
  9. With the paddle attachment on low-medium speed, mix the chocolate and cream just until incorporated. Cool down until it's the consistency of peanut butter.
  10. With the whisk attachment, whisk the ganache on high until fluffy.