- 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
- 1 cup Shortening (Lard or Crisco)
- 1/2 cup Butter (1 stick)
- 1 pound Powdered Sugar
- 1/2 Tablespoon Vanilla
- 1/8 teaspoon Salt
- 1-1/4 cup Milk Chocolate
- 1/2 cup Heavy Cream
- 1/2 cup ganache
- 3/4 cup Heavy Cream
- 1 cup Sugar
- 3 Tablespoon Chocolate Powder
- 1/2 teaspoon Vanilla
- 2 Egg Whites
- 1/4 teaspoon Cream of Tartar
- 2/3 cup Sugar
- 2/3 cup Corn Syrup
- 2 Tablespoon Water
- 1-1/2 cup Semi-Sweet Chocolate Chips
- 3 or 4 Bananas (not over ripe)
- Mix all dry ingredients except sugar together in a bowl and set aside.
- 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.
- Add eggs one at a time, beating well between each addition making sure each is fully incorporated before adding the next.
- Add in the milk, sour cream, vanilla, and vinegar. Beat together until well mixed. Stir in the mashed banana.
- Add the remaining dry ingredients slowly to the wet mixture. Mix well until all the flour is incorporated.
- Divide batter evenly into 36 cupcake wrappers.
- Bake 350°F for 25 minutes then transfer to wire racks to cool.
- Using a stand with a whisking attachment or a handheld mixer, whip butter and shortening together on high for 2-3 minutes until fluffy.
- Add powdered sugar to the butter and shortening slowly, in batches, mixing well after each addition.
- Add vanilla and salt and whisk until smooth and fluffy.
- Place chocolate chips in the bottom of a small bowl.
- Heat heavy cream in a small saucepan until steaming, but not boiling. Pour warmed heavy cream over chocolate chips.
- Stir until mixture is smooth. Reserve and cool 1/2 cup of ganache for filling.
- In a large mixing bowl, beat the heavy cream, sugar, chocolate powder, and vanilla until stiff peaks start to form.
- Beat in cooled reserved 1/2 cup ganache. Continue to mix until everything is just incorporated.
- Beat the egg whites and cream of tartar in a mixer until stiff peaks form.
- In a small saucepan mix together sugar, corn syrup, and water. Heat until temperature reaches 245°F on a candy thermometer.
- 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.
- Melt the chocolate chips in the top of a double boiler until melted and smooth.
- 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.
- Core the center of each cupcake.
- Add a ring of frosting around the outer edge of each cupcake.
- Fill each cupcake with filling.
- 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.
- Drizzle ganache over the top of each cupcake.
- 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.
- Makes 30 cupcakes, enjoy!