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Chocoate-Banan Cra Pie Cupcaks

Banana cupcakes filled with vanilla cream and topped with chocolate glaze? Yes, please! For the best taste and texture, make sure your bananas are nice and ripe—they should be spoy brown and a lile so to the touch.

To make the cupcakes, preheat the oven to 350°F. Line 18 cups of two standard muffin pans with paper or foil liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well aer each addition. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the vanilla and bananas and beat until combined.

Turn off the mixer. Add half of the flour mixture and mix on low speed just until blended. Pour in the buermilk and mix on low speed just until combined. Add the remaining flour mixture and mix on low speed just until blended. Turn off the mixer, scrape down the bowl, and give the baer a final stir with the spatula.

Divide the baer evenly among the prepared muffin cups. Bake until light golden brown and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Remove the pan from the oven and set it on a wire rack. Let cool for 10 minutes, then carefully transfer the cupcakes directly to the rack. Let cool completely, about 1 hour.

BANANA CUPCAKES cups all-purpose flour teaspoons baking powder½ teaspoon baking soda½ teaspoon salt

½ cup ( stick) unsalted buer, at room temperature

¼ cups sugar

 large eggs

 teaspoon vanilla extract ripe bananas, peeled and mashed (about  cup)

½ cup buermilk

Vanilla Custard (page )Rich Chocolate Glaze (page )

Chunk of dark chocolate, for decorating (optional)

MAKES 18 CUPCAKES

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