So, I’ll admit that sometimes I’m heavily influenced by what I see other bloggers post. In this case, I saw a photo of some banana cupcakes with a chocolate frosting and it reminded me so strongly of my childhood I just had to have them!
My mother used to make us banana cupcakes when she had some bananas that needed used up – you know, those sweet, soft bananas that make the most moist bread? Yeah, those…
I got to work first thing the next morning and it came together pretty quickly – and deliciously! These things were to die for.
I changed the frosting to mocha because … coffee, and I added some dark chocolate ganache well, because … ganache. Who doesn’t want layered flavors like that? I crushed up some chocolate covered espresso beans to top them too. The result was me eating wayyy too many of them because I have exactly zero self-control when it comes to childhood flavors and smells … and coffeeeeee.
I didn’t try it but I’m pretty sure these would freeze well. There was no way they were making it into the freezer in this house. They’re just so good!
Gluten-free Banana Cupcakes with Mocha Frosting and Ganache Filling
Moist, flavorful gluten-free banana cupcakes topped with creamy Mocha frosting and filled with rich, decadent ganache.
- Total Time: 1 hour 5 minutes
- Yield: 24 cupcakes
Ingredients
For the cupcakes:
2 ¼ cups gluten-free flour
1 ½ cups granulated sugar
1 ½ cups mashed banana
2/3 cup butter, softenned
2/3 cup buttermilk
4 large eggs, separated (should equal 1 cup whole eggs)
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
For the frosting:
6 oz unsweetened chocolate squares
1 cup butter, softened
4 cups 10x sugar
2 Tbls cocoa
1 Tbls vanilla
4 Tbls milk
For the ganache filling:
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips or chopped chocolate
Instructions
For the cupcakes:
Preheat oven to 350˚.
Prepare two 12 cupcake pans with liners.
In the bowl of a mixer, whip egg whites until stiff peaks form then set aside.
In a different bowl, whip butter until smooth and add sugar. Beat to blend.
Add mashed banana and mix well. It will look curdled.
Combine flour, baking powder, baking soda and salt. Add half the flour mixture to the banana mixture and beat until no flour remains visible.
Pour in buttermilk and egg yolks and mix well.
Add remaining flour mixture and beat well.
Fold in egg whites gently.
Fill cupcake liners about 2/3 full.
Bake for about 23-27 minutes or until cupcakes are set and golden browned on the top.
Remove from oven and cool completely.
For the filling:
Heat heavy cream to just below boiling and pour over chocolate.
Allow to sit for a few minutes then stir until it becomes smooth.
Poke a small hole in the center of each cupcake and fill with about 1 tsp of ganache.
You may have some left over.
For the frosting:
Melt the chocolate.
Combine all the ingredients except the sugar in the mixer and mix until smooth.
Add sugar, a little bit at a time until a smooth icing come together.
Frost cupcakes liberally.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: dessert
- Method: baked