"That Funky Monkey" Cupcake

These were the last thing I made on my baking weekend.  I have to give it to my friend James for coming up with the idea for this flavor profile a few months ago and for giving these cupcakes there name in tribute to the Beastie Boys "Brass Monkey" (http://www.youtube.com/watch?v=BLyBL2cYXmo).  He is always good at challenging me and pushing me to be a better baker.  So, this is going to be a short and sweet post because these cupcakes speak for themselves.  They may or may not be a breakfast cupcake...

The cupcake: banana cupcake + chocolate ganache + peanut butter frosting + banana chip garnish

The cupcake is a combination of a muffin and a cupcake with the texture falling right in between being the heavier density of a muffin and the lightness of a cupcake.  The chocolate ganache and the peanut butter frosting add that salty sweet combination while mixing two different consistencies.  The ganache is rich and thick, melting in your mouth.  While the peanut butter frosting is rich and light.  No matter what, if you are a fan of peanut butter and bananas, give these cupcakes a try!  Enjoy!

Lets just lay it all out...oh and check out this awesome tea towel I got for Christmas.  What DC?

Banana cupcakes fresh out of the oven...

Yummy chocolate ganache....

Start with the ganache and let it cool and set...

...then on to the peanut butter frosting.

Just needing some banana chips to finish these off.

Banana Cupcakes: (recipe adapted from Martha Stewart)

*makes approximately one dozen cupcakes

1/2 cup (1 stick) unsalted butter, softened

3/4 cup sugar

2 large eggs (1/2 cup egg substitute) at room temperature

1/2 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 bananas, pureed

1.  Preheat oven to 350 degrees F.  Line cupcake pan with paper liners and spray with non-stick cooking spray.

2.  In a large bowl, cream together butter and sugar.  Whisk in the eggs, vanilla extract and pureed bananas.

3.  In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt.

4.  Gently, whisk the dry ingredients into the wet ingredients, just until combined.

5.  Using a 1-inch cookie scoop or a tablespoon, scoop 3 spoonfuls of batter into each cupcake liner.  Bake cupcakes for 22-25 minutes or until tester comes out clean.  Let cool in pan for 2-3 minutes and then remove to cooling rack.  While cupcakes are cooling prepare chocolate ganache.

Chocolate Ganache: (recipe adapted from Ina Garten)

1/2 cup heavy cream

1 cup semi-sweet chocolate chips

1.  Using a double boiler, over medium-low heat, slowly melt the chocolate chips into the heavy cream.  Remove from heat once all chocolate chips are melted.

2.  Once the cupcakes have cooled,  using a spoon or frosting spatula, coat the top of each cupcake with ganache.  Set aside and let the ganache harden on top of each cupcake.  Prepare peanut butter frosting while ganache hardens.

Peanut Butter Frosting: (recipe from Ina Garten)

1 cup powdered sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, softened

3/4 teaspoon vanilla extract

1/4 teaspoon salt

1/3 cup heavy cream

1.  In a large mixing bowl, using an electric mixer, whisk together powdered sugar, peanut butter, unsalted butter, vanilla extract and salt until creamy.

2.  Mix in the heavy cream until frosting is light, fluffy and smooth.  Top each cupcake with peanut butter frosting once ganache has set.  Then top off each cupcake with a banana chip for just a bit of crunch.  Enjoy!