Banana Cupcakes

Do not mistake this amazing cupcake for banana bread- it's much fluffier and way more delicious!

Ingredients:
1/2 c butter
1 1/2 c sugar
2 eggs
1 t vanilla extract
1 cup mashed bananas
1/4 c buttermilk
2 c flour
1 t baking powder
3/4 t baking soda
1/2 t salt

Directions:
In a large mixing bowl, cream butter and sugar

Add the eggs, vanilla, bananas, and buttermilk

Combine the flour, baking powder, baking soda, and salt; add to banana mixture. Fill cupcake liners 2/3 of the way to the top

Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean

Cool completely on wire racks

Try With:
Strawberry Cream Cheese Frosting
Cinnamon Cream Cheese Frosting
Chocolate Ganache Frosting

Flourless Chocolate Cupcakes

Honestly I don't know how everything works without flour but it does and that's all I need to know. Also you may want to double the frosting to compensate for the flour shortage...or at least that's what I tell myself!

Ingredients:
6 T (3/4 cup) unsalted butter
8 oz bittersweet chocolate, coarsely chopped/or 1 1/2 cups semisweet chocolate chips
6 large eggs, separated, room temperature
1/2 c sugar

Directions:
Preheat oven to 275 degrees. Line standard muffin tins with liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. I put mine in a steamer which worked great, but if you have a double boiler that would be even easier. It is absolutely necessary to have space between between the burner and the chocolate as it burns pretty easily!

Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.

With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink) Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with yummy frosting or scoops of ice cream. Yummm.

Try with:
Vanilla Mousse
Chocolate Mousse Cream
Peanut Butter Mousse Cream

Vanilla Mousse

This stuff is delish as a filling for cupcakes (think Hostess cupcake times amazing!!!) but it also makes a great dessert by itself topped with fresh berries. If it's a hot summer night you can even freeze it- it's like an extra fluffy, creamy ice cream treat. Yummm.

Ingredients:

2 egg whites
1 pint heavy cream
1/2 c confectioner's (powdered) sugar
1 tsp vanilla essence

Directions:

Separate egg. Beat egg whites until stiff. Beat in half the sugar and set aside. Whip cream, remaining sugar, and vanilla until thick.

Fold in egg whites. Be gentle but be sure to get it thoroughly combined.

If you are having this as mousse, you can divide it into 4 small bowls and refrigerate until you're ready to chow down.

If you are having this as mousse cream, you can divide it into 4 small freezer safe bowls or ramekins, cover with plastic wrap, and place in the freezer for 1 or more hours. Top with fresh berries or chocolate sauce before serving. Mmm.

If you are using this for cupcake filling, you can do one of two things: the first option is to put it in a plastic bag or frosting bag and pipe it into the hole. (See cupcake recipe for instructions on how to prep them for filling.) The second option (which is what I tried) is to spread the mousse cream in a cube shaped ice cube tray OR use a cookie scoop to do small scoops on a cookie sheet OR use another spoon/measuring spoon and scoop little dollops onto a cookie sheet. Then freeze for 1 hour. Once they are frozen, you can place them in the cupcake hole, cover with the cupcake top, and frost.

Super Easy (and Super Delicious) Chocolate Ganache

This makes a delicious frosting for cupcakes or cakes, filling for layer cakes, or even topping for ice cream It's super rich, super easy, and super delicious! I'm not kidding!!!

Ingredients:
3/4 c cream
2 T real butter, melted
8 oz semi sweet or dark chocolate, chopped up

Directions:
Place chocolate in a bowl and pour the melted butter over the top. Put the cream in the microwave and heat for approximately 2 minutes until it is simmering. Pour over the chocolate chips, give a quick stir to make sure the chocolate is immersed in the cream, and quickly cover with plastic wrap.If you like it more of a frosting-y consistency (as is shown in the picture) it will need to cool for at least an hour. Do not put it in the refrigerator unless you want it really firm- it doesn't soften up again once you refrigerate it! You can spread it on with a knife or you can put it in a frosting bag/plastic baggy with a frosting tip or simply with the corner cut off and squeeze it on. There you go, super easy! This stuff is to die for- gooey, delicious, amazing!

Try With:
Banana Cupcakes
Decadent Chocolate Cupcakes
Tasty L'il Yellow Cupcakes
Peanut Butter Cup Cupcakes