Recipes_Banana Cupcakes Chocolate Cream Cheese Buttercream
Recipes_Banana Cupcakes Chocolate Cream Cheese Buttercream

Banana Cupcakes with Chocolate Cream Cheese Buttercream

March 13, 2017

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  • Yields: Makes about 24 Cupcakes

Ingredients

255 g Bananas, large, ripe

15 g Lemon Juice

113 g Sugar, Brown

240 g Sour Cream

198 g Butter, unsalted butter, softened

198 g Sugar, granulated

10 g Dreidoppel Vanilla Paste Bourbon DRE218045

192 g Eggs, approx 3 large

425 g All Purpose Flour

15 g Cornstarch

5 g Baking Powder

5 g Baking Soda

3 g Salt, Kosher

For the Buttercream

57 g Cream Cheese, softened

30-45 g Water, hot

5 g Dreidoppel Vanilla Paste Bourbon DRE218045

28 g DGF Glucose Syrup DGF8310 DGF8311

113 g Casa Luker Noche 40% Milk Chocolate M204

28 g Casa Luker Natural Cocoa Powder 22/24 LUKCP1 LUKCP25

227 g Butter, unsalted butter, softened

170-227 g Sugar, Confectioners

Directions

Preheat oven to 350°F (177°C) and line cupcake pans with 24 paper liners.

Puree the bananas, lemon juice, brown sugar, and sour cream until smooth.

In a mixer bowl, beat butter and sugar on low for 1 minute until well blended and smooth. Add vanilla paste and continue to blend on low. Add eggs, one at a time, and beat on medium until blended. Note, the mixture will look curdled but this is normal.

Sprinkle in the dry ingredients, ie flour, cornstarch, baking powder, baking soda, and salt, and mix on low to barely incorporate. Add half of the banana mixture and mix on medium for 30 seconds until blended; scrape down bowl. Add the remaining banana mixture and mix on low until well blended, about 30 seconds. Let the mixture sit for 10 minutes and then mix on low for 10 seconds.

Divide batter between the liners using a ¼ cup ice cream scoop filling 2/3 full and bake for 20 to 25 minutes or until a cake tester inserted comes out clean.

Cool in the pan for 10 minutes and then move to a cooling rack. Cool completely before icing or store in an airtight container. The cupcakes can be frozen unfrosted.

For the Buttercream

Whisk together cream cheese, 30 g water, vanilla paste, and glucose syrup. Set aside.

Heat the chocolate in a microwave safe container at 30 second intervals on high until melted and smooth. Whisk in cream cheese mixture until smooth. If the mixture starts to separate or seems excessively stiff add the rest of hot water and whisk until smooth. Cool the mixture to room temperature.

Beat the butter and cocoa powder in a mixer bowl on high for 2 minutes until light and fluffy. Reduce speed to low and gradually mix in the chocolate mixture. Once all the chocolate mixture is added beat for 2 minute on medium high.

Add the powdered sugar, using less or more depending on preference. Beat for 1 minute on medium high until light and fluffy. Use the frosting relatively soon or you may need to rebeat it to refresh the texture of the buttercream.

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