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Ingredients
Cupcakes:
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1 ½ cups all-purpose flour
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1 teaspoon ground cinnamon
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½ teaspoon baking soda
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½ teaspoon ground nutmeg
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¼ teaspoon salt
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¾ cup white sugar
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¼ cup shortening
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2 mashed ripe bananas
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¼ cup buttermilk
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1 egg
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½ teaspoon vanilla extract
Buttercream Frosting:
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1 cup butter, softened
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5 cups confectioners' sugar
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2 tablespoons milk, or as needed
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1 teaspoon vanilla extract
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1 tablespoon cocoa
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1 tablespoon strawberry jam
Ganache:
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¼ cup heavy cream
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¼ cup chopped semisweet chocolate
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½ teaspoon butter
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¼ teaspoon instant coffee granules
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12 dried banana chips
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners.
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Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl.
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Cream sugar and shortening together in a large mixing bowl. Add mashed bananas, buttermilk, egg, and vanilla extract. Add flour mixture and stir to combine. Fill muffin cups 2/3 full.
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Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
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Meanwhile, cream butter in the bowl of a stand mixer. Slowly add confectioners' sugar 1 cup at a time and mix until creamy; the final cup of sugar will not blend smoothly. Add milk until frosting is creamy. Mix in vanilla extract.
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Reserve 1/4 cup frosting in a separate bowl. Divide remaining frosting into 2 equal portions. Add cocoa to one portion and mix until thoroughly blended. Add jam to the other portion and mix until thoroughly blended.
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Pour cream into a microwave-safe container and heat in the microwave for 30 seconds. Add chocolate, butter, and instant coffee granules. Stir ganache until smooth and let sit until thickened, 15 to 20 minutes.
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Pipe a ring of chocolate buttercream frosting around the edge of a cooled cupcake; do not pipe too high. Fill in the center with a dollop of strawberry buttercream frosting. Place a banana chip on top and drizzle with ganache. Repeat with remaining cupcakes.
Cook's Notes:
Because a cupcake has higher proportion of frosting to cake and a smaller surface, the frosting needs to be thicker than you might make for a cake. I pull the spatula up from the cream to check if it forms stiff peaks.
You may want to add a drop of red food coloring to the frosting to give it extra eye-appeal.
Nutrition Facts (per serving)
563 | Calories |
24g | Fat |
86g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 563 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 14g | 68% |
Cholesterol 64mg | 21% |
Sodium 227mg | 10% |
Total Carbohydrate 86g | 31% |
Dietary Fiber 2g | 6% |
Total Sugars 70g | |
Protein 3g | 7% |
Vitamin C 2mg | 2% |
Calcium 26mg | 2% |
Iron 1mg | 7% |
Potassium 134mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.