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1
For the cupcakes: Preheat the oven to 325 degrees F. Line a standard cupcake pan with 12 cupcake liners.
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2
Sift the sugar, flour, cocoa, baking soda, and salt into a medium bowl.
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Set the bowl aside.
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4
In a small bowl, whisk together the seltzer water, coffee, oil, and vanilla.
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5
Add the wet ingredients to the dry ingredients and whisk until just incorporated.
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Add the vinegar and incorporate.
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7
Do not over mix the batter.
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Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes.
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9
Cool the cupcakes completely.
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10
For the ganache: Heat the soy creamer in a double boiler over medium heat until steaming.
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11
Do not boil.
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In a separate bowl, pour the hot creamer over the chocolate and let sit for 30 seconds.
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Whisk the soy creamer and chocolate until the chocolate is melted and the 2 ingredients are completely combined.
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The ganache should be thick, but still pourable.
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Set aside.
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16
For the frosting: In the bowl of a stand mixer, whip the shortening, margarine, and banana compound.
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Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly.
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On low speed, slowly add the sugar a little at a time.
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19
Once the sugar is incorporated, mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes.
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20
Drop the whole banana into the frosting and let it mix for an additional 2 minutes, or until the banana is mashed.
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On low speed, add in the soy milk until incorporated, a little at a time until desired consistency is reached.
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22
Put the frosting into a pastry bag and cut 1/2 inch off the tip.
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In a small saucepan, melt the brown sugar and margarine on medium heat.
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When the sugar crystals are completely dissolved in the melted margarine, add the rum and mix.
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Add the sliced bananas and stir gently.
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Let it come to a boil and thicken to desired texture.
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Remove from the heat and let cool.
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28
To assemble: Dip the tops of each cupcake into the ganache so that the entire cupcake top is covered.
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29
Set aside for 10 minutes to allow the ganache to set on the cupcake.
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30
Pipe a dollop of banana frosting on top of each cupcake and garnish the top with 2 slices caramelized bananas.
