Sunday, May 24, 2009

Banana Cupcake with Fleur de Sel Caramel Ganache

Oh my god if that is not decadent I don't know what is.

I am finally getting back to the recipes from by Birthday Bash.

The Banana Cupcake Recipe is an adaptation of a cake recipe by,   Abigail Johnson Dodge, from "The Weekend Baker". 

Banana Cupcakes

2 2/3 c flour
1 T baking powder
1/2 t salt
1/4 t baking soda
8 oz butter, at room temp.
1 3/4 granulated sugar
3 very very ripe bananas
2 t vanilla
4 large eggs
1/2 cup butter milk

Preheat oven to 350 degrees
prepare muffin tin with approx. 24  liners
In a medium bowl whisk flour, baking powder, salt, and baking soda, until blended.
in a mixing bowl, beat butter  on medium until smooth. And sugar. Beat until well combined. Add bananas and vanilla. Beat until well combined. Add eggs 2 at a time. Beat until well blended. 
At this point the mixture will look a little curdles, but after flour mixture is added it will come together.
Add 1/2 the flout mixture on low speed until blended.  Add the butter milk until just blended, The add remaining flour until just blended.  
Using an ice cream scoop, fill cupcake liners about 2/3 full. Bake about 20 minute. Until tops are golden brown and toothpick comes out clean.
Cool about 10 minutes. Then remove from pan and cool completely on cooling rack.

Whipped Fleur de Sel Caramel Ganache

1 pound dark chocolate, chopped 
1 cup sugar 
2 tablespoons light corn syrup 
1 ½ cups heavy cream 
1 pound (4 sticks) butter, cut into tablespoon-sized pieces, softened but still cool  

Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350° on a candy thermometer, about 10 minutes.  

In another small saucepan add cream and bring to a boil. Remove from heat and set aside. When the caramel mixture has reached 350°, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in a mixing  bowl  and pour caramel sauce over chocolate.  Let sit 1 minute before stirring  until chocolate is melted.  

Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

  Ready to use now.

The  flavor of the combination is simply amazing.  Enjoy.
I'll be back tomorrow with the next recipe.


  1. I love the ganache recipe--does it truly taste like a combination of caramel and chocolate or does one of those flavors stand out over the other? Also, there is no fleur de sel in the much did you use and would it be possible to substitute table salt or sea salt or would it be better to just leave it out if I don't have fleur de sel? I would like to use this for a birthday cake this week, so could you email me at Thank you so much!!!

  2. I did not see any fleur de sel in the recipe?