Best Chiquita Banana-Chocolate Cupcakes With Banana
Mascarpone Cream Recipe
These sinfully rich cupcakes are loaded with Chiquita Bananas in the cake AND in the cream filling! Silky chocolate ganache and banana chips garnish top this delightful dessert. Surprisingly, these cupcakes are decadent without being overly sweet.
Total Time:55 minutes
Ingredients:
- 1 cup unbleached all-purpose Flour
- 1/3 cup unsweetened Cocoa powder
- 1 cup Sugar, divided
- 3/4 tsp. Baking powder
- 3/4 tsp. Baking soda
- 1/8 tsp. Salt
- 1 Egg
- 3 ripe Chiquita Bananas, mashed
- 1/2 Tbsp. Banana liqueur or banana extract
- 1/2 cup warm Water
- 1/4 cup Coconut milk
- 1/4 cup Vegetable oil
- 1 1/2 cups Heavy cream, divided
- 8 oz. Mascarpone
- 10 oz. semi-sweet Chocolate chips
- Banana chips for garnish
Instructions for best Chiquita Banana-Chocolate Cupcakes With Banana Mascarpone Cream Recipe
Preheat oven to 350 degrees. Line 16 regular-sized muffin cups with paper liners. In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda, salt, and all but 1 Tbsp of the sugar. In a second bowl, whisk together the egg, 1 mashed banana, and liquer or extract until combined, then add the water, coconut milk, oil. Add the wet ingredients to the dry ingredients and whisk until smooth. Pour batter into the muffin cups about 3/4 full, and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. While the cupcakes are baking, make the filling by mixing the 2 mashed bananas and mascarpone cream with a hand mixer until smooth. Clean and dry off the beaters, and whip 1 cup heavy cream with 1 Tbsp. sugar until stiff peaks form. Slowly fold the whipped cream into the mascarpone mixture, and chill for 10 minutes. While the cream chills and the cupcakes cool, make the ganache by melting the chocolate chips in a double boiler then constantly whisking in 1/2 cup of heavy cream until smooth. To fill the cupcakes, take a cylindrical apple corer and core two small holes in the middle of each cupcake going through the center, but not breaking the bottom of the cake. Fill a piping bag with the banana cream fitted with a star tip and fill each cupcake from bottom to top. Dip the tops of the cupcakes in the ganache, and hold cupcake upside down until it stops dripping. Garnish with 2 banana chips and place in the refrigerator to set for 10 minutes. — Recipe idea and photo courtesy of Amanda Holbrook for the Ultimate Chiquita Banana Recipe Contest.
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