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*3 cups cake flour *2 cups granulated sugar *1 tablespoon baking powder *1 teaspoon salt *4 sticks unsalted butter, cut into cubes *4 large eggs *1 cup whole milk *2 vanilla beans, split and scraped *2 cups ripe, mashed bananas *3/4 cup plus 2 tablespoons heavy cream *1 cup dark chocolate *3 cups confectioners’ sugar *3/4 cup cocoa powder *2 cups walnuts, chopped 1) Preheat oven to 325 Degrees F. 2) Line 2 medium cupcake pans with paper liners; set aside. 3) In a bowl, combine flour, granulated sugar, baking powder and ¾ teaspoon salt. Mix until combined. 4) Add 2 sticks butter, cubed, mixing until coated with flour. 5) Add eggs 1 at a time until combined. Slowly add milk and 1 vanilla bean to batter. Mix until combined. 6) Fill liners 2/3 full. Bake for 20 minuets. 7) Place chocolate in separate bowl. 8) In saucepan, bring 3/4 cup heavy cream to a boil over high heat. 9) Pour over chocolate and stir until chocolate is melted. Allow to cool to room temperature. 10) Beat 2 sticks butter, cubed, for a few minutes. 11) Add confectioners’ sugar and mix until sugar has been incorporated with butter. Add ¼ teaspoon salt and 2 tablespoons cream. 12) Add cocoa powder and 1 vanilla bean. Beat for 3 minutes. 13) When cupcakes are cooled, scoop out center and fill with chocolate ganache. 14) Top each cupcake with frosting and one small handful of walnuts.
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