Banana Custard Cupcake with Coffee Ganache

The January Cupcake Hero is due. I was loving the banana custard thing and I wanted to use up the rest of the mayonnaise and figured hey, banana and custard go with coffee. Tweak the recipe a little bit and you have a recipe that is worth sharing.

I piped the ganache but you can just as easily dip the tops of the cupcakes if they are a dome shape or spread it on top of the cupcake.




Banana Custard Cupcake

2 bananas, mashed
2/3 cup brown sugar
1/2 cup whole egg mayonnaise
1 3/4 cup self raising flour
2 tbs custard powder
3 eggs yolks
1/2 tsp vanilla extract

1. Preheat oven to 180 (350).
2. Line a 12 capacity muffin tray with cupcake liners.
3. Beat the mayonnaise, sugar, egg yolks and brown sugar until combined.
4. Add the mashed banana, flour and custard powder and beat for 2 minutes on low speed.
5. Divide evenly into cupcake liners and bake for 20-25 minutes or until toothpick comes out clean.
6. Allow cupcakes to cook completely before frosting.

Makes 12 cupcakes




Coffee Ganache

1/3 cup cream
250g (8 oz) dark chocolate, chopped
1 shot of espresso

1. Heat cream and coffee and bring to boil.
2. Pour over chopped chocolate.
3. Stir until chocolate has melted and combined with the cream and coffee.
4. Allow ganache to cool a little before covering the tops of cupcake.





The Verdict? The coffee ganache doesn't overwhelm the banana and custard. And the cupcake itself is a light textured cake.

This is a cupcake to have with your cup of coffee for sure,