sour chocolate ganache on banana cake cupcakes


I have this thing where I think that if I make cupcakes instead of a full sized cake… I’ll control the quantities I consume. Theoretically, it should work. Practically, it rarely does.

Surprise, surprise though, this time I’ve managed it. Possibly because I found some very willing taste testers to give the excess to.

See, theoretically, my idea is genius. It’s so much easier to give cupcakes away than to show up to someone’s house with a cake that has chunks missing & dig marks from your fork left all over it.

Still…. can’t say I wanted to share these. The creamy sour chocolate ganache & rich banana cake was just so delicious. The quinoa flour used was also an excellent compliment in both taste & texture.

Folks, we have a winner. xxx

Ingredients, cupcakes: (makes 10)
– 60g buckwheat flour
– 60g quinoa flour
– 140g sugar
– 1 tbs baking powder
– 1 tsp cinnamon
– 80g unsalted butter, room temp
– 2 large eggs, room temp
– 120g banana, mashed

Directions, cupcakes: (makes 11)
1. combine the flours, sugar, baking powder, cinnamon & butter in a bowl & beat until it resembles a fine sand.
2. in a separate bowl, mash the banana using a fork until it is smooth. Add in the two eggs & beat until the mixture is combined & frothy.
3. pour in half the banana & egg mixture into the flour mix & beat until fully incorporated. Pour in the rest of the egg mixture into the flour mix & beat until incorporated, plus an additional 2 minutes to ensure that it is light & airy.
4. divide the batter between the cases using a 1/4-cup measurer & bake for 25-30 minutes at 170ºC, or until a skewer inserted into the middle comes out clean.
5. allow to cool before icing.

Ingredients, icing:
– 130g dark chocolate chips, 70%+
– 70g sour cream
– 90g cream cheese
– 45g unsalted butter, room temp
– 32g cocoa
– 80g icing sugar
– 0.25 tsp salt

Directions, icing:
1. in a double boiler or in the microwave, melt together the chocolate and butter.
2. remove from the heat & add in the sour cream & cream cheese, beat until incorporated.
3. sift in the cocoa, icing sugar & salt & beat until fully combined & smooth.
4. the icing may seem a little runny at first, allow it time to ‘set’ until it reaches the right consistency. Make sure to give it a stir once every 10 minutes just to ensure it remains smooth. Generously ice the cupcakes.

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.


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