Recipe Tried and Tested on Oct 21st 2005
i was inspired to like really bake something chocolaty..
after some time where i kept making cheesecake..
so.. i was really foodblog-hopping .. and came by many many ideas..
so i thought.. this was the one.
Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze & Caramelized Banana Disk
by chockylit
*phew* that was long
the ingredient were rather simple.. but however i got stuck with the Caramel Glaze
but anyway.. lets' get to the ingrediesnt
Peanut Butter Filling
1/3 cup packed brown sugar
1/3 cup peanut butter
1 egg
1. mix brown sugar, peanut butter, and egg in a small bowl and set aside
Cupcakes
24 cupcakes / 350 degree oven
11 tablespoons unsalted butter
9 ounces best-quality semi-sweet chocolate, coarsely chopped
5 ounces best-quality bitter-sweet chocolate, coarsely chopped
1-1/3 cup sugar
4 large eggs
1 cup all-purpose flour
1/3 cup unsweetened cocoa
[1/4 teaspoon baking soda]
1 pinch salt
1/2 cup mashed banana (from 1 medium banana)
1. melt butter and semi-sweet chocolate over a bain marie
2. whisk together eggs and sugar
3. add flour, cocoa, baking soda, and salt, mix to combine
4. add melted chocolate/butter mixture, mix to combine
5. stir in mashed banana
6. fill cupcake tins about 1/3 full, drop a teaspoon of peanut butter mixture into each tin,
top off with cupcake batter to about 2/3's full
7. bake for ~20 minutes or until a crust forms on the cupcakes
Caramel Glaze
2 tablespoons butter
4 tablespoons half and half
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract
1. in a saucepan over medium heat, melt the butter
2. add milk and brown sugar, stir to combine
3. boil vigorously for 1 minute
4. remove from heat and beat in 1/2 cup powdered sugar
5. cool slightly then and beat in the vanilla and remaining powdered sugar,
add more half in half if necessary
6. quickly spoon over cupcakes before glaze sets
Caramelized Banana Disks
2 tablespoons butter
1 medium ripe banana, sliced into disks
1. melt butter in a skillet over medium heat
2. carefully add banana disks and let caramelize slowly until brown and crispy
(but not burnt)
3. flip with two forks, continue cooking the other side
4. top glazed cupcakes with the banana disks
all was fine.. except that i ddint know waht was …
4 tablespoons half and half in the Caramel Glaze
choc mixture + peanut butter mix. to be baked
to pour the mixture to the moulds.. my god ..
it took me some time cause i didnt' wanted it to spill over..
and make it like 2/3 of the cup..
and the mixture was rather thick..
so at that moment.. i thought .. this is gonna be a VERY CHOCHOLATY CUPCAKE
mm.. conclusion..
the good
+ it was very rich in chocolate… it's almost a mouthful of chocolate when u take ur first bite
+ the peanut topping was just nice.. it ddint cover the entire cupcake's aroma,
yet.. u still can get a hint of it …
the bad
+ the cake didn't rise enought..maybe because i put baking powder instead of baking soda
cause i couldnt find the soda in my house … only powder was available..
+ the caramel wasn't such a good work .. 
+ couldnt really taste the meshed banana in the cake ..
bon appetitt 
