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CHOCOLATE CHOCOLATE BANANA CUPCAKES WITH CHOCOLATE buttercream

Today I return with another recipe for chocolate, and once, at home we do not like chocolate ... is my first recipe book "Cupcakes from the Primrose Bakery" and honestly, although I still practice in the presentation buttercream, it's hard to look jope, because they were delicious taste! That we gave out with friends and family because it would be indigestion.

Hope you enjoy them as much as us!

Ingredients for 12 normal size cupcakes:

Dough

125 grams unsalted butter, at room environment

250 grams of sugar (caster sugar)

2 eggs, organic, lightly beaten

1 teaspoon vanilla extract good quality

250 grams all-purpose flour, sifted

2 teaspoons baking powder powder

4 ripe bananas, mashed with a fork

175 grams of good quality dark chocolate (70% cocoa solids), broken or chopped into small pieces

For buttercream

175 grams of good quality black chocolate (70% cocoa solids)

225 grams unsalted butter, at room temperature

1 tablespoon low-fat milk at room temperature

1 teaspoon vanilla extract good quality

250 grams powdered sugar, sifted

Preparation:

mass

Preheat oven to 160 º and place the tray trained cupcakes to have them ready. Weigh all the ingredients to separate them and get started.

In a large bowl mix the butter and sugar until mixture is smooth, it should be between 3 and 5 minutes. Add eggs and vanilla extract and beat again briefly. Then add the flour and yeast and beat until mixture is well combined. Finally, add the mashed banana and chocolate chunks with a spatula or wooden spoon.

Spoon and carefully pour the mixture into trains, filling about two-thirds full. We put in the oven for 25 minutes, which will as always depend on each oven, to ensure they are cooked, you know, to take a stick and prick.

Remove from oven and let rest in pan for 10 minutes, then we will remove to a wire rack until cool.

Buttercream

Place all ingredients with exact measurements in different containers.

Melt chocolate in microwave safe bowl until smooth and thick, or bath for just a moment, stirring to avoid burning the chocolate until completely melted. Remove and let cool.

Then in a large bowl, beat butter, milk, vanilla extract and icing sugar for several minutes until smooth.

Finally add the melted chocolate and beat again until thick and creamy.

Once cupcakes are completely cool, add the buttercream and decorate as desired.