Bananas + chocolate chunks + whipped chocolate ganache frosting = YUM! Gluten Free Canteen came up with a home run cupcake for those who are eating gluten free or anyone who just loved bananas and chocolate. We should all eat a bit less gluten and white flour anyway, right?
Banana Chocolate Chunk Cupcakes
Ingredients
Cupcake
- 300 grams GF Flour (150 g superfine brown rice flour, 50 g GF oat flour, 50 g superfine white rice flour, 50 g tapioca starch)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 3 large eggs
- 180 grams sugar (about 1 cup)
- 60 grams brown sugar (about ½ cup)
- 114 grams (1 stick) unsalted butter, melted and cooled slightly
- 1 tablespoon Godiva Liqueur
- 1 teaspoon vanilla
- 4 medium very ripe bananas, quartered and cubed
- ½ cup chocolate chips or chopped chocolate chunks
- generous dash of freshly grated nutmeg
Whipped Ganache
- ½ cup heavy cream, heated
- 8-10 oz. of really good chocolate, chopped into same size pieces (chips work)
Instructions
Cupcake
- Preheat oven to 350. Place 16-20 cupcake liners in muffin tin. Set aside.
- Weigh flours together and add baking powder, soda and salt. Mix and set aside.
- In the bowl of a stand mixer mix the sugar and the eggs until light. Mix in the melted butter and flavorings until fully incorporated. Blend in the flour mixture on low.
- Mix in cubed bananas just until stirred in. Remove and scrape down sides and bottom with a silicone scraper to get everything mixed in well.
- Pour in the chocolate chips and fold in with the spatula.
- Grate the nutmeg on top of the batter and fold in.
- Using an ice cream scoop, fill each cupcake liner (1/2 to ⅔ full) with one generous scoop each.
- Bake 20-22 minutes and rotate pans.
- Bake 5-8 minutes more or just until a toothpick comes out clean.
- As soon as you can, remove cupcakes to a rack to cool completely before frosting.
Whipped Ganache
- Heat the cream until it is almost bubbling, but a tiny simmer.
- Remove from the heat and dump in the chocolate all at once. I like to use a mix of bittersweet and semi-sweet.
- Don’t stir. Let it sit for about 2 minutes and then stir, gently at first and then more vigorously until well blended.
- Set aside to cool for a while until the chocolate mixture is somewhat thick and looks like you could make truffles. Try not to refrigerate it (condensation and chocolate = no good, really bad, unfortunate event).
- When it is kind of thick, whip in a mixer on medium high or high (depends on your mixer power) until it turns a nice medium chocolate color and is fluffy.
- Conversely – you can use it to top the cupcakes when it is barely cool – by dipping the tops into the chocolate and you will get a nice deep dark color shiny topping. Whipping it turns it into frosting that you can pipe or smoosh on with a spatula. Your choice.
