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
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)
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
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
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.
for about 12 muffins
250 g mascarpone
1-2 tbsp powdered sugar (or to taste)
½ cup heavy cream
1. Beat the mascarpone and sugar until smooth. Add cream and beat
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