Chocolate Covered Banana Cupcakes
I have a new found enthusiasm for muffins and cupcakes since experimenting with recipes that use almond flour and natural sweeteners such as bananas and just a bit of honey or maple syrup. An brilliant, must-try example of this brand of "better for me" muffin is Elana Amsterdam's Banana Cream Pie Cupcakes recipe. With minimal ingredients stocked in a SimplyCooking® pantry, a batch of eight muffins can be made by simple stirring. I say muffins because the cake alone is a moist banana muffin requiring only a cup of tea and sunny window for bliss. But add a swath of rich frosting and now you have a serious cupcake.
chocolate covered banana cupcakes
The banana muffin/cake is Banana Cream Pie Cupcakes from Elana Amsterdam | elanaspantry.com. I have modified the recipe per the SimplyCooking® pantry and techniques.
150 grams {about 1 1/2 cups} almond flour, blanched
1 Tbsp arrowroot starch
1/2 tsp. salt, Celtic Sea Salt preferable
1/4 tsp baking soda
2 eggs
1/4 cup grape seed or coconut oil
1/4 cup honey or maple syrup
2 bananas
Combine the dry ingredients. You can weigh the almond flour directly into a bowl using a digital scale and then add the arrowroot starch, salt and soda to the bowl. In a second bowl, use a spoon to beat the eggs, oil, sweetener and peeled bananas. Add the wet ingredients into the dry and use a spatula to “fold” them, or combine by a turning over rather than a stir. This is more gentle. Use two tablespoons to fill a muffin tin that is either lined with muffin papers or greased. It will make 8 muffins. Bake in a preheated 350 degree F. oven for 18 minutes or until a knife inserted comes out clean. Perfectly wonderful plain with no frosting. Proceed to the frosting to turn them into cupcakes.
simply chocolate frosting {half recipe}
Full recipe here on SimplyCooking®
57 grams (1/2 stick) butter
28 grams (1 oz. or 1/6 cup) chocolate chips
15 grams or about scant 1/4 cup cacao powder
1 tsp. vanilla extract
75 grams or scant 1 cup powdered sugar
4 oz. sour cream
Melt the butter and chocolate chips in a small saucepan over low heat, stirring constantly until smooth. Whisk in cocoa powder and vanilla. Whisk in half the powdered sugar and half of the sour cream then the remaining powdered sugar and remaining sour cream.
