Chocolate Banana Cupcakes

[Recipe from Bakespace.com]

Du trenger / You'll need
400 gr hvitt sukker / 400 grams granulated white sugar
245 gr mel / 245 grams all-purpose flour
75 gr kakaopulver / 75 grams cocoa powder
1 1/2 ts bakepulver / 1 1/2 teaspoon baking powder
1 1/2 ts natron / 1 1/2 teaspoon baking soda
1/2 ts salt / A half teaspoon with salt
2 store egg / 2 large eggs
2 moste bananer / 2 mashed bananas
240 ml varmt vann / 240 ml warm water
120 ml melk / 120 ml milk
120 ml canola eller olje / 120 ml canola or corn oil
1 1/2 ts vaniljeessens / 1 1/2 teaspoons pure vanilla extract

Til toppingen trenger du/ For the frosting you'll need
227 gr hakket sjokolade / 227 grams chopped chocolate
180 ml fløte / 180 ml heavy whipping cream
1 ss usaltet smør / 1 tablespoon unsalted butter

Sånn gjør du det / This is how you do it
Forvarm ovnen til 180 grader. Legg 24 muffinsformer ut på et stekebrett. Spray med nonstick spray eller smør formene. Visp sammen sukker, mel, kakaopulver, bakepulver, salt og natron. I en annen bolle visper du sammen egg, moste bananer, vann, melk, olje og vaniljeessens. Tilsett de våte ingrediensene i de tørre og rør sammen. Fyll i store muffinsformer omtrent 3/4 fulle. Skal stå i ovnen på midterste rille i omtrent 20 minutter eller til du kan stikke en tannpirker i midten uten at det sitter igjen deig når du drar den ut igjen. Kjøles ned på rist og pyntes med topping.

Preheat oven to 350 degrees F and place rack in the center of the oven. Line 24 regular sized muffin cups with paper liners or spray each cup with a nonstick vegetable spray. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt. In another large bowl whisk together the eggs, mashed bananas, water, milk, oil and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool on a wire rack, then frost with the Ganache.

Topping/ Ganache
Putt den hakkede sjokoladen i en medium-sized stålbolle eller en bolle som tåler varme. Sett tilsides. Varm kremen og smøret i en liten panne over middels varme. La det koke og hell det over sjokoladen med en gang. La dette stå i 5 minutter, deretter rør til det er klumpfritt. La det kjøles helt ned og visp til det er kremaktig i konsistensen. Bruk en spatel, kniv eller slikkepott til å spre toppingen på hver av muffinsene. Deretter pynt som du selv ønsker. Kan oppbevares i kjøleskap i flere dager. Ta muffinsene ut en stund før de skal serveres, så de blir romtemperert.

Place the chopped chocolate in a medium sized stainless steel or heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Let the Ganache cool completely, and then beat until soft and fluffy. With an offset spatula or knife, spread the frosting on top of each cupcake. Can garnish with colored sprinkles or whatever you'd like. Can be stored in the refrigerator for several days. Bring to room temperature before serving.