I made these by combining two recipes: a banana cupcake recipe I found on-line and the recipe for Sprinkles (the LA cupcake chain) Bittersweet Chocolate Frosting. They were delish although I think that the chocolate frosting could have been sweeter. The secret ingredient for both the cupcakes and the frosting is sour cream (ick!); I don't know why.
Banana Cupcakes:
2 bananas, mashed
1 stick butter
1 C sugar
2 eggs
2 C flour, sifted
1 t baking soda
1/2 C sour cream
1 t vanilla
Cream butter and sugar. Add eggs and keep mixing. Add sour cream, flour, and baking soda and mix a little. Add vanilla and bananas and mix just a teeny bit. Bake 20 minutes at 350.
Sprinkles Bittersweet Dark Chocolate Frosting (Warning: Like the Chai frosting, this makes almost twice as much as you'd want to use for the banana cupcake recipe):
5 oz bittersweet chocolate, chopped
1/2 lb. butter
3/4 lb. powdered sugar
pinch of salt
1/2 t vanilla
1/4 C sour cream
Melt and cool chocolate (until just slightly warm). Beat butter until light and fluffy. With mixer on low speed, gradually add powdered sugar. Add salt, vanilla, and sour cream, and mix until very smooth. Add chocolate and mix until just incorporated.
3 comments:
How come I didn't get to taste these?
Update: Having experienced these cupcakes first hand, I can say with confidence that this might be the best chocolate frosting recipe ever conceived of.
The best dessert, possibly the best item of food, that I've ever had was "Sour cream chocolate cake" from the Cliff House restaurant in SF.
So I'm a believer in the power of the sour [cream].
-Tara
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