January 12, 2015

Double chocolate banana muffins with mascarpone frosting and bourbon caramel sauce



So, this is my first post of the new year. I know, I know, it's already the 12th , but I felt like I had to mention it. 2014 sure had its ups and downs. My trip to Iceland and the release of my new book Sweet food & photography are two of my favorite things from last year.

I have been baking like never before these past weeks, something that hasn't been very noticeable on the blog. Finally I had some time to bake for the blog.
I had two very sad looking bananas lying in my kitchen that I didn't want to throw them away, so I figured I'd make something easy with them. Chocolate muffins maybe? Then I remembered I still had the jar of dry ingredients from my last blogpost! So I used that and added the bananas. I didn't think these muffins could get any better, but boy was I wrong. They came out even more moist than before. So, when in doubt, add a banana or two. Well, maybe they don't go with everything.. These muffins are absolutely perfect without the frosting, but I have a thing for this particular one. Mascarpone frosting.  It's not very sweet, it just adds that extra creaminess. And the bourbon caramel sauce. Don't even get me started the bourbon caramel sauce. Honestly, I don't even particularly like drinking beverages with alcohol (and especially not bourbon) but in baked goods, it just works so well.









Double chocolate BANANA muffins WITH 
MASCARPONE FROSTING AND BOURBON CARAMEL SAUCE

If you don't have buttermilk at home, you can make your own by adding 1 tbsp lemon juice to just under 1 cup of milk. I actually mixed a little sour cream, milk and lemon juice and it worked like a charm!

Double chocolate banana muffins

makes 20-22 medium sized muffins or about 15-17 normal sized

INGREDIENTS
2 cups (300 g) all purpose flour
¾ cup + 1 ½ tbsp (80 g) cocoa powder
1 tbsp baking powder (yes, tablespoon!)
1/2 tsp baking soda
1/4 tsp salt
1 cup + 2 tbsp (250 g) granulated sugar
100 g butter (1 scant stick), melted
1 cup buttermilk
2 large eggs
2 very ripe bananas
150 g dark chocolate (70%), coarsely chopped (or chocolate chips)

INSTRUCTIONS
1. Heat oven to 200°c (392°F). Prepare a muffin pan with 12 muffin liners (or if you have two pans and can fit them both in the oven, prepare both of them with liners).
2. Mix flour, cocoa powder, baking powder, baking soda and salt in bowl. Set aside.
3. Mix sugar, butter, buttermilk, eggs and mashed banana in a large bowl. Add dry ingredients to wet ingredients and mix until just combined.
4. Stir in chocolate, but save 1/4 of it to put on top of muffins. Divide batter between 20-22 medium sized liners, filling them almost to the very top. Sprinkle with remaining chocolate pieces.
5. Bake for 16-18 minutes or until a cake tester comes out almost clean.


Bourbon caramel sauce
INGREDIENTS
1 1/2 tbsp bourbon (rum would work too)
2 tbsp milk
3 ½ tbsp heavy cream
1/3 cup (70 g) granulated sugar
25 g butter
pinch of salt

INSTRUCTIONS
1. Carefully heat bourbon, milk and cream in a saucepan. It should be hot but not boiling.
2. Meanwhile, put the sugar in another sauce pan and heat until it starts to melt. Carefully stir sugar with a spoon until all sugar has melted and has become a golden brown color.
3. Add the butter and stir until melted. Very carefully (it will bubble up!) add the heated cream mixture. Stir until smooth, add the salt and pour into a jar to cool. Put in the frige to become completely cold.


Mascarpone frosting
Makes enough frosting for about 12 muffins

INGREDIENTS
250 g mascarpone
1-2 tbsp powdered sugar (or to taste)
½ cup heavy cream

INSTRUCTIONS
1. Beat the mascarpone and sugar until smooth. Add cream and beat until firm.
2. Fill a piping bag fitted with a large star tip (I used Ateco 869)  and pipe ”blobs” of frosting on top of the muffins. Pour some caramel sauce on top of each muffin.

Share to Facebook Share to Twitter Pin This

62 comments:

  1. Wow, what pretty cupcakes! The way you frosted them is so simple and gorgeous, I love it :)

    ReplyDelete
  2. The photos speak for themselves! Gorgeous! I wish I could have one of them right now))
    By the way, how did you achieve such an interesting shape of the muffins? Did you bake them not using a muffin pan?

    ReplyDelete
    Replies
    1. Thank you! :-)
      Actually, I baked them in a muffin pan for "regular" cupcake liners! These were too small for the pan, hence the weird but interesting shape :-)

      Delete
  3. Gud, du tar ju alltid så galet snygga bilder! Och dessa cupcakes låter supergoda

    ReplyDelete
  4. This cupcake looks amazing, pictures are so pretty!

    ReplyDelete
  5. Stunning photos I cant wait to try this recipe xx

    ReplyDelete
  6. Satt på tunnelbanan på väg hem och kunde inte sluta titta på dessa fantastiska muffins! Vattnades sååå mycket i munnen! Ska definitivt prova att baka dessa snart :)
    Kram

    ReplyDelete
  7. I must try the bourbon caramel sauce - and am I glad you mentioned it would work with rum too!!! - as I have been on the lookout for a great and easy caramel sauce for quite a while now.

    ReplyDelete
  8. Oh my yum! These photos are gorgeous!

    ReplyDelete
  9. Gorgeous as usual, Linda! I love your regular double chocolate muffin recipe, so I can't wait to try this with banana :-)

    ReplyDelete
  10. These look insanely fabulous! I love that floofy, whimsical shape :) Happy new year, Linda!!

    ReplyDelete
  11. Where can I get those adorable cupcake liners?

    ReplyDelete
  12. Your photography is just stunning! I love the Bourbon Caramel Sauce. What a beautiful treat.

    ReplyDelete
  13. Not only do these look amazing but the photography is absolutely impeccable. You are so talented at creating such a beautiful moody and dreamy scene.

    Rae | love from berlin

    ReplyDelete
  14. Dang, these are some gorgeous muffins!! Looooove that frosting!

    ReplyDelete
  15. I never thought about mascarpone frosting, but I must try it out next time I bake!

    ReplyDelete
  16. I swear I die everytime you post a photo of these bad boys!!
    My first post was on the 12th, so you win ;)

    Can’t wait to pick up a copy of your new book when I’m in Sweden. I won’t be able to understand a thing, but that doesn’t matter! x

    ReplyDelete
    Replies
    1. Haha, I'd say it's a tie Shellie! I got the dates all mixed up! Obviously I posted this on the 12th too... I so wish we could meet! x

      Delete
  17. yum, they look & sound amazing!

    ReplyDelete
  18. Oh Linda, gorgeous and delicious cupcakes!
    Love everything, chocolate and banana best ever combination.
    bourbon flavor in desserts is amazing, definitely I'll try in the caramel sauce.

    Pinned!
    Thanks for share these divine cupcakes!

    ReplyDelete
    Replies
    1. Thank you so much Maribel! They are divine. Hope you'll enjoy the caramel sauce! x

      Delete
  19. omg yummy!!
    xo
    www.laurajaneatelier.com

    ReplyDelete
  20. These are so pretty and the photos and styling - just wow, no words! I have a couple of sad looking bananas too actually so I could give this a try! Thank you for bringing us so much beauty with each post dear Linda! :-)

    ReplyDelete
  21. Nice photos - but why do you show 'fail' cupcakes??

    ReplyDelete
  22. they look amaxing! I love the tone of your photos too.

    ReplyDelete
  23. These muffins just look sooooo delicious! :)

    ReplyDelete
  24. Too good for words. Way too good.

    ReplyDelete
  25. your images are beautiful as per usual, and I am LOVING the shape of that first cupcake - couldn't be cuter!!
    i, too, enjoy a slightly savory icing and the addition of your bourbon caramel is stunning.

    ReplyDelete
  26. Tere, Linda!

    Today I baked these gorgeous muffins and they tasted amazing. But before serving, I stumbled on a problem - the bourbon caramel sauce. I took the jar with cooled sauce out of the fridge but I couldn't pour it in any ways, the sauce was rock hard candy caramel. Do you have any ideas what went wrong?

    Thank you for your wonderful blog!

    Greetings from Estonia,
    H.&M.

    ReplyDelete
    Replies
    1. Hello there! :-)
      So glad you enjoyed them!
      I'm guessing your sugar simply became too hot. Thing is, I actually didn't use a candy thermometer when making this but I'm guessing mine was about maybe 160°C. Usually when I make caramel the temp is around 170-175°C. You can totally skip putting it in the fridge before pouring it over the cupcakes. As long as it's room temp! Mine was almost too loose so I had to put it in the fridge for a couple of hours. Hope you succeed better next time!

      Delete
  27. Linda- I live your blog! I made your double chocolate muffins according to the recipe you posted for the DIY Xmas gifts. It calls for 1 3/4 c cocoa powder, whereas this recipe calls for 3/4 cup. I think the Xmas recipe must be wrong because my muffins turned out super dry with a powdery texture. I'll try making these muffins again according to this posting. I'm sure they'll turn out scrumptious! Thank you for sharing with us.

    ReplyDelete
    Replies
    1. Oh no, I'm so sorry Sheila! Going to fix that straight away!

      Delete
  28. that sounds amazing. and looks amazing! those photos are absolutely stunning!
    xo, cheyenne

    ReplyDelete
  29. Yummy!! Everything beautiful as usual! And I like the muffins' shape very much!!!

    ReplyDelete
  30. As beautiful as always :) just can't stop swooning at your gorgeous pictures Linda! Thanks for sharing :)

    ReplyDelete
  31. I am already looking forward for your new book to arrive in English. Until then I will have to bake these gorgeous cupcakes. You always get me with dark chocolatte! Love it.
    xo hope

    ReplyDelete
  32. Fantastic! excellent recipe and great pictures.. Thanks for sharing :)

    ReplyDelete
  33. Wow, sounds and looks delicious! Love your photography!
    xo Jennie

    ReplyDelete
  34. This is an excellent muffin recipe Linda! I've made them today and they are heaven!

    ReplyDelete
  35. I am so making that bourbon caramel sauce! That on vanilla ice cream sounds like heaven.

    ReplyDelete
  36. Hej linda! Jag är medveten om att detta är väldigt orelevant men jag hoppas verkligen du svarar ändå! Jag ska baka dina nutella cookies från sweet food and photography, men jag undrar om jag ska platta till bollarna(kakorna) innan jag gräddar dem? Eller blir dem kompakta om jag plattar till dem? Jag är rädd att om jag inte plattar ut bollarna så flyter kakorna inte ut, men jag kanske har fel?
    Kram!

    ReplyDelete
    Replies
    1. Hej Ellen! Nu har jag inte boken i närheten, men om det inte står att du ska platta till bollarna så ska du inte behöva göra det :-) Annars kan du alltid provbaka en kaka först för att se hur den blir efter gräddning. Så brukar jag göra när jag känner mig osäker! Kram och lycka till!

      Delete
  37. These muffins look divine! I can't wait to try out this recipe, and I'm 100% sure that I'm going to love them. Banana muffins are my favorite, and you can't go wrong with chocolate!

    ReplyDelete
  38. These are very delicious looking muffins.

    ReplyDelete
  39. Linda, these are so beautiful and evocative. As ever. And I am sure that they taste delightful too. What a gorgeous start to the new year - and here's to 2015 being another year full of happiness! Xx PS I really wanted to buy your latest book (in English) but Amazon say that it is currently unavailable...any ideas where I might be able to buy it? Thank you so much! Xx

    ReplyDelete
  40. Okay, so I'm IN LOVE with your photography first of all. (: And these muffins look unbelievable. That frosting sound amazing on a spoon please and the shots of the caramel are killing me. Gaaah. Pinning!

    ReplyDelete
  41. Whoaaaa this is exactly MY kind of dessert!!! I love liquor-flavored cakes, and that frosting is too gorgeous. Too bad it's going to be gobbled up soon, though :P

    ReplyDelete
  42. I Must try these, they look amazing (as all of your desserts)! thank you for all of this : the photos are wonderful and the desserts. .

    ReplyDelete
  43. I have jus found you blog and it is wonderful... I have looked back at a few of your other recipe's and wondered if you could tell me what the weight measurement is dl ?

    ReplyDelete
    Replies
    1. Hi Ann! Thanks a lot! DL is not a weight measurement but a volume measurement, have a look in my FAQ: http://call-me-cupcake.blogspot.com.au/p/faq.html#.VQ_FJWbiXXk

      Delete
  44. This is simple stunning, what lovely shots with a beautiful mood.

    ReplyDelete

Thank you so much for leaving a comment!