Chocolate Covered Banana Cupcakes

Ingredients 

Cake:

• 3-1/2 cup Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/8 teaspoon Pie Spice
• 3/4 cup Butter
• 3/4 cup Brown Sugar
• 3/4 cup Sugar
• 3 Eggs
• 1 cup Milk
• 1/2 cup Sour Cream 
• 1 teaspoon Vanilla
• 2 Tablespoon Vinegar
• 3 Bananas, over ripe and mashed

Frosting:

• 1 cup Shortening (Lard or Crisco)
• 1/2 cup Butter (1 stick)
• 1 pound Powdered Sugar
• 1/2 Tablespoon Vanilla
• 1/8 teaspoon Salt

Ganache:

• 1-1/4 cup Milk Chocolate
• 1/2 cup Heavy Cream 

Filling:

• 1/2 cup ganache
• 3/4 cup Heavy Cream
• 1 cup Sugar
• 3 Tablespoon Chocolate Powder
• 1/2 teaspoon Vanilla 

Marshmallow:

• 2 Egg Whites
• 1/4 teaspoon Cream of Tartar
• 2/3 cup Sugar
• 2/3 cup Corn Syrup
• 2 Tablespoon Water

Topping:

• 1-1/2 cup Semi-Sweet Chocolate Chips
• 3 or 4 Bananas (not over ripe)

Directions 

 Cake:

1. Mix all dry ingredients except sugar together in a bowl and set aside. 
2. Cream sugar and butter together until the mixture becomes smooth. The sugar should be fully dissolved (not gritty) and the mixture will become a light yellow. 
3. Add eggs one at a time, beating well between each addition making sure each is fully incorporated before adding the next. 
4. Add in the milk, sour cream, vanilla, and vinegar. Beat together until well mixed. Stir in the mashed banana. 
5. Add the remaining dry ingredients slowly to the wet mixture. Mix well until all the flour is incorporated. 
6. Divide batter evenly into 36 cupcake wrappers. 
7. Bake 350°F for 25 minutes then transfer to wire racks to cool. 

Frosting:

1. Using a stand with a whisking attachment or a handheld mixer, whip butter and shortening together on high for 2-3 minutes until fluffy.
2. Add powdered sugar to the butter and shortening slowly, in batches, mixing well after each addition. 
3. Add vanilla and salt and whisk until smooth and fluffy.

Ganache:

1.  Place chocolate chips in the bottom of a small bowl. 
2. Heat heavy cream in a small saucepan until steaming, but not boiling. Pour warmed heavy cream over chocolate chips. 
3. Stir until mixture is smooth. Reserve and cool 1/2 cup of ganache for filling.

Filling:

1. In a large mixing bowl, beat the heavy cream, sugar, chocolate powder, and vanilla until stiff peaks start to form.
2. Beat in cooled reserved 1/2 cup ganache. Continue to mix until everything is just incorporated. 

Marshmallow:

1. Beat the egg whites and cream of tartar in a mixer until stiff peaks form. 
2. In a small saucepan mix together sugar, corn syrup, and water. Heat until temperature reaches 245°F on a candy thermometer. 
3. While the mixer is going, slowly add the sugar mixture is still hot. After the sugar mixture is added, continue to beat the mixture for 8 minutes. 

Topping:

1. Melt the chocolate chips in the top of a double boiler until melted and smooth. 
2. Cut bananas into 1/2 inch slices. Dip each banana piece in the melted chocolate and place on parchment paper. Place in freezer to cool. 

Assembly:

1.  Core the center of each cupcake.
2. Add a ring of frosting around the outer edge of each cupcake. 
3. Fill each cupcake with filling.
4. Add marshmallow to the top/center of each cupcake (inside the frosting ring). Optional: use a brulee torch to slightly toast the top of the marshmallow.
5. Drizzle ganache over the top of each cupcake.
6. Just before serving, place chocolate-covered banana on the top of each cupcake. DO NOT place them on too far ahead of time or the bananas will fully defrost in the chocolate and become squishy.  
7. Makes 30 cupcakes, enjoy!