I have a new cookbook titled “Hollyhock Cooks”, and spent some time turning pages and getting inspired yesterday. Having some bananas on hand that were at just the right stage for baking, I tried one of the cake recipes from my new source of inspiration and made some Cocoa Banana cupcakes with Cocoa Banana Frosting. Banana puree is used in both the cakes as well as the frosting so the marriage of banana and chocolate is delightful. A sprinkling of chopped walnuts on top and it’s a serious war between the angel on one shoulder and the little devil on the other shoulder urging me to try just one more to make sure it’s really as good as I thought from the first bite. I will confess…. I gave in and ate two. I will be sending the rest with my husband for drill weekend tomorrow.
The following is my adaptation from Cocoa Banana Cake. The original recipe is by Anne Pitman. In addition to using the recipe for cupcakes rather than a bundt, I tweaked it a little to add a little more moisture.
Cocoa Banana Cupcakes
Preheat oven to 350 degrees F, and fill cupcake tins with papers or spray with oil. This recipe will yield 30 cupcakes.
You will need….
1 cup milk
1/2 cup softened butter (one stick)
1/2 cup softened margarine (one stick)
1 cup sugar
4 large eggs beaten
2 large very ripe bananas - pureed
2 tsp. vanilla extract
2 cups All Purpose white flour
1 cup cocoa powder – I used Ghirardelli Unsweetened Cocoa
1 ½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt -- less if your butter is salted
In a food processor, pulse the bananas until well pureed.
To the pureed bananas, add the butter, margarine, sugar, eggs and vanilla and run on med-high until well incorporated.
In a separate bowl combine all the remaining dry ingredients – dry whisk them briefly to insure the leavening is well distributed.
Add the wet ingredients from the food processor to the dry ingredients and mix well with an electric mixer on high until batter is smooth and well incorporated.
Using a medium sized cookie dough scooper, drop batter into each cupcake paper.
Place cupcake tins in oven and bake for 15-18 minutes, or until done. A toothpick inserted into the center of a cake should come out clean/dry.
Place tins on a rack and allow to cool.
Top cooled cupcakes with Cocoa Banana Frosting --- see following recipe
Cocoa Banana Frosting
You will need…..
½ cup sifted cocoa powder (Ghiradelli - same as above)
1/3 cup room temp butter - the stick will show measurement.
1 med-large very ripe pureed banana
2 Tablespoons milk
½ Teaspoon vanilla extract
3 cups sifted confectioners sugar
The banana keeps this icing silky and moist. Using a food processor, start by pureeing the banana and then add the remaining ingredients. Mix on high until smooth. If the consistency is too stiff add a little more milk, being careful not to add too much. Frost cooled cupcakes and top with chopped walnuts if desired.
Link for "HollyHock Cooks" cookbook: