-
1
Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
-
2
Measure all the ingredients accurately.
-
3
Bring all the ingredients to room temperature.
-
4
Place the butter in the mixing bowl.
-
5
With the paddle attachment, beat the butter slowly until it is smooth and creamy.
-
6
Add the brown sugar; cream the mixture at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
-
7
Add the eggs one at a time.
-
8
After each addition, beat until the eggs are incorporated before adding more.
-
9
After the eggs are fully incorporated, mix until light and fluffy, about 5 minutes.
-
10
Meanwhile, sift the cake flour, baking powder, salt, baking soda and nutmeg together.
-
11
Be sure to scrape down the sides of the bowl to ensure even mixing.
-
12
Then add one-quarter of the sifted dry ingredients to the butter mixture.
-
13
Mix just until blended.
-
14
Mix the milk and banana puree.
-
15
Add approximately one-third of the liquids.
-
16
Mix just until blended in.
-
17
Repeat until all ingredients are incorporated.
-
18
Fill the cupcake liners half full with batter and bake until golden and baked through, about 35 minutes.
-
19
Cool the cupcakes completely.
-
20
To assemble: Cut the center out of each cupcake and fill with the French Banana Buttercream.
-
21
Dip the top of the cupcake in the Chocolate Ganache.
-
22
Generously frost the top of each cupcake with the Italian Meringue Buttercream Frosting.
-
23
This recipe was created by a contestant during a cooking competition.
-
24
The Food Network Kitchens have not tested it for home use; therefore, we cannot make any representation as to the results.
-
25
Combine the sugar and 1/4 cup water in a saucepan.
-
26
Dissolve the sugar.
-
27
Boil until it reaches 240 degrees F.
-
28
While the syrup is boiling, bet the yolks with an electric mixer with a wire whip until thick and light.
-
29
When the syrup reaches temperature, pour it very slowly into the beaten yolks while whipping constantly.
-
30
Continue to beat until the mixture is completely cool and the yolks are very thick and light.
-
31
Whip in the butter a little at a time, adding it just as fast as it's absorbed by the mixture.
-
32
Beat in the vanilla and banana puree.
-
33
If the icing is too soft, refrigerate until it is firm enough to spread.
-
34
Put the chocolate chips in a heatproof bowl.
-
35
In a saucepan, heat the heavy cream to a simmer.
-
36
Once a simmer is reached, pour over the chocolate chips.
-
37
Using a whisk, whip until smooth and creamy.
-
38
Combine 1 cup sugar and 1/2 cup water in a saucepan.
-
39
Boil to reach 230 degrees F. Leave it alone.
-
40
Cook over medium heat.
-
41
While the syrup is boiling, using a whip attachment, start beating the egg whites and cream of tartar in a mixing bowl.
-
42
Once peaks begin to form, add the remaining 1/4 cup sugar to make the peaks stiff.
-
43
When the syrup reaches temperature, slowly pour it into the beaten egg whites while whipping constantly with the mixer on the lowest speed.
-
44
Beat on high until cool, about 5 minutes.
-
45
Turn down to medium-low speed and add the butter on the sides and scrape.
-
46
Turn to high and beat until you have a smooth texture.
-
47
Add the vanilla and chocolate ganache.
