Sunday, February 5, 2012

#3: Banana Pecan Cupcakes with Sour Cream Chocolate Frosting.

I have it on good authority that on scale from 1 to 10 these cupcakes are a TEN. And, my mom said it was THE BEST frosting she's EVER HAD. EVER. That means it's a keeper folks.


  • 3 cups sifted cake flour (not self-rising)
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups packed light-brown sugar
  • 3 large eggs
  • 4 very ripe large bananas, mashed (about 2 cups), plus sliced bananas for garnish
  • 3/4 cup buttermilk
  • 1/2 teaspoon pure vanilla extract
  • 1 cup chopped pecans, toasted in the oven for eight minutes at 350


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
  2. Reduce speed to low. Mix in any remaining wet ingredients. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir in toasted pecans. Divide batter among muffin cups, filling each 2/3 full.
  3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.



  • 1 pound (4 cups) confectioners' sugar, sifted
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 12 ounces cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 18 ounces bittersweet chocolate, melted and cooled*
  • 1 1/2 cups sour cream


  1. Sift together confectioners' sugar, cocoa, and salt. With an electric mixer on medium-high speed, beat cream cheese and butter until pale and fluffy. Reduce speed to low. Gradually add sugar mixture; mix until combined. Mix in melted and cooled chocolate and then sour cream; scrape down sides of bowl and continue beating until smooth. Use immediately, or frosting can be stored in the refrigerator up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature and beat on low speed until smooth.

*I put in about half the amount of semisweet chocolate it called for and it still tasted delicious*
22 to go!

1 comment:

  1. Making these for my friend's birthday! Just made the frosting and I'm tempted to just eat it with a spoon!