Caramelized Banana, Peanut Choc Cupcakes for Est and Dear Mrs Ng

It's the first time my group of Uni group mates would be tasting my cupcakes. And it's also thanks to Ms Est's birthday, that I made these batch of choc cupcakes for her and the rest. It was after some planning that I decided to this combination of choc+peanut butter+caramelized banana disks. Sounds yummy!

For the choc cupcake base, I used cupcakeblog's Devil’s Food Chocolate Cake recipe.

The batter was a little runny, so I decided to test on one 1st.

While the sample cupcake is baking, I started with slicing some bananas.

Another recipe by cupcakeblog, my caramelized banana disks looked more soft than the pictured ones in cupcakeblog. Probably my bananas were over-ripe.

Meanwhile, the sample cupcake had finished baking. As you can see, the oil had seeped through the cupcake case.

Another recipe from cupcakeblog; peanut butter filling.

Now for the real stuff, I dropped a tsp of the peanut butter into each of the choc batter.

Since the cupcakes were baking, I went ahead to prepare the choc frost. I had leftover from the previous baking and kept it in the fridge.

This simple choc frost was made of 100g dark choc and 50g butter melted together in a double-boiler.

A taste of the sample cupcake - it's very moist indeed and not too chocolaty!

Ms Est's cupcakes were ready at last!

And the choc frost's ready too.

I made these extras for my dear chix as she's just given birth to a baby boy the previous night. Lovely choc cupcakes for the mommy and to welcome the dear boy!

Devil’s Food Chocolate Cake (http://cupcakeblog.com/index.php/2005/6/recipe-devils-food-cupcake-with-chocolate-buttercream)

makes 24 cupcakes / 350 degree oven

Ingredients:
2 cups flour2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter2 teaspoons vanilla
2 eggs

Preheat oven to 350 degrees.
1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this.
Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze and a Caramelized Banana Disk by cupcakeblog (http://cupcakeblog.com/index.php/2005/8/peanut-butter-banana-chocolate-cupcakes-with-caramel-glaze-and-a-caramelized-banana-disk)

Peanut Butter Filling

Ingredients:
1/3 cup packed brown sugar
1/3 cup peanut butter1 egg

1. mix brown sugar, peanut butter, and egg in a small bowl and set aside

Caramelized Banana Disks2 tablespoons butter1 medium ripe banana, sliced into disks1. 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