Ingredients
Makes 20-24 cupcakes
Cupcakes:
1 1/2 cups self-rising flour
1 1/2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 cup banana puree
1 teaspoon vanilla extract
Banana Cream Custard Filling:
1 ½ bananas
1 cup milk
1 cup heavy cream
¼ cup corn starch
½ cup sugar, plus 2 tablespoon sugar
1 tablespoon vanilla
¼ kosher salt
Classic Vanilla Buttercream Frosting:
5 large egg whites
11/2 cup sugar
4 sticks unsalted butter, diced and softened
1/4 teaspoon salt
1 1/2 teaspoons vanillas extract
Chocolate Dipping Sauce:
2/3 cups dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
5-8 tablespoons water, warm
Preparation
