Here's my weekend baking people. Be warned, they are very rich but oh so damn fine.
Everyone's going nuts for them and then the sugar high hits. Wow. They were a little fiddly, but fun, now I'm gaining a little confidence in the baking department but the flavour and the texture of these babies are all worth it!
I had too many bananas and was sick of making banana bread and found this recipe here http://www.cupcakeblog.com/ The recipes here are gorgeous. What an art! My choice was easy compared to some of the other amazing concoctions Chockylit has come up with.
Ingredients:
Peanut Butter Filling
1/3 packed brown sugar
1/3 cup peanut butter
1 egg, lightly beaten
Cupcakes
220 grams (11 tbs) unsalted butter
400 grams (14 ounces) dark chocolate
1 1/3 cup of caster sugar
4 eggs
1 cup plain flour
1/3 cup cocoa
1/4 tsp baking powder
pinch salt
1/2 cup mashed banana (1 banana)
Caramel Icing
2 tbs butter
4 tablespoons cream
1/2 cup brown sugar
1 cup icing sugar
1/2 tsp vanilla extract
Preheat oven to 180C.
Start with the peanut butter filling - mix the brown sugar, peanut butter and egg together and put aside.
Now, for the cupcakes. Melt the butter and the chocolate over bainmarie.
In a separate bowl, whisk the eggs and the sugar. Add the flour, cocoa, baking powder and salt and mix to combine.
Add the melted chocolate and butter mixture and mix. Add the mashed banana and mix.Fill the cupcake patty pan one third full with this mixture and then dollop one teaspoon of the peanut butter surprise on top. Then top this with another third of the chocolate cupcake mix.
Bake for 25 minutes.
Allow to cool.To make the caramel icing, its best to have everything ready as I noticed it set very quickly.
Melt the butter in a saucepan. Add the cream and brown sugar and stir to combine.
Boil vigorously for 1 minute.
Remove from the heat and mix in 1/2 a cup of the icing sugar. Cool slightly and add the other 1.2 cup of icing sugar.
Quickly spoon onto cupcakes and you're done!
S
1 comment:
These look so good!
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