I don't eat bananas. For one thing, raw, they make me physically ill. And, (coincidence?) I've just never enjoyed the taste or texture.
For some reason the other day, I decided I wanted banana cupcakes. Blame it on some photo I saw on Tastespotting. I made this batch in anticipation of a great backyard party/barbeque last Friday.
Banana cupcakes, recipe from Orangette, which can be found here.As for the frosting, it had to be cream cheese based, because of course, that's the best kind. I was a little skeptical about chocolate cream cheese frosting, but it turned out amazing! And also really dark because of the extra dark cocoa I used.
Chocolate Cream Cheese Frosting
about 3 cups confectioner's sugar
8 oz block cream cheese, at room temperature
1/2 cup dark cocoa
2 tablespoons butter, room temperature
Beat together the cream cheese and butter. Beat in cocoa, then confectioner's sugar in 1 cup portions until icing is as thick as you want. I only used about 2.5 cups of sugar.
Makes more icing than you need. Which isn't really a bad thing.
Overall, I was surprised at how well the flavors balanced out. One element didn't overpower the other, and these turned out to be a nice cupcake version of a chocolate covered banana.
