Did you know you could make ganache, cool it and then whip it?!  Me either!  Now that I do though this might be one of my go to frostings.  There is no butter, which means I do not have to keep whatever I frost with it in the refrigerator and worry about it drying out.  Yay!  Also if you really don't like sweet frostings, this is great for you.  And speak about easy, all you do is melt, whip and enjoy!
 
Ingredients:
2 C. dark chocolate chips (I use 70% Cacao)
1 C. heavy whipping cream
1 tsp. vanilla extract
1 tsp. brewed espresso
1/2 C. powdered sugar
 
Instructions:
In the microwave using a microwave-proof bowl, melt the chocolate chips and whipping cream together.  Stir until smooth.  Be careful not to over melt.  Do this by melting 20 seconds at a time.  Stir, 20 seconds, stir, 20 seconds.  It should take about 3 - 4 times.
 
Place the bowl in the fridge for 1 hour or until you can spoon some out and it keeps it's form.  You’ll know your chocolate ganache is cooled enough when you can scoop out some and it keeps it’s shape.
 
Spoon the ganache into your stand mixer, add the vanilla extract and the espresso and using the whisk attachment, whip until stiff.  It should take 4-5 minutes. Add the powdered sugar and whip just until the powdered sugar is combined.
 
Pipe onto your cooled cupcakes.  What I noticed when I was frosting these Dark Chocolate Banana Espresso Cupcakes, is that you need to work timely.  This is chocolate and if your hand is on the piping bag too long it starts to melt a little bit.  So I only put a little frosting in the bag at a time. 
 
You do not need to refrigerate this frosting.  I left mine out, loosely covered with plastic wrap, for 4 days, then sadly the cupcakes I put it on were all gone  :(  I am sure you will find this frosting Mangialicious!!

Just close your eyes and you can almost taste this incredible cupcake :)

Finding the perfect cupcake to make is hard work!  Well I have done all the work for you by bringing you to my website for these unbelievably moist cupcakes with a triple shot of decadent flavor, dark chocolate, banana and delicious espresso.  You can't go wrong with this combination! Not too dense, not too light, just perfect so you can Mangialicious!
 
I frosted these cupcakes with my Whipped Chocolate Espresso Ganache frosting.  You can get the recipe here.

Glad you opened your eyes for these?!  Give them a try, let me know what you think.

​Makes 16 cupcakes
 
1 cup all-purpose flour
1/2 cup dark cocoa powder
1 tsp baking powder
1/2 tsp baking soda
2 tbsp melted butter
4 tbsp canola oil
1/2 cup brown sugar, lightly packed
1/2 cup raw sugar (Turbinado sugar)
2 large eggs , room temperature
1 vanilla bean (split and seeds scraped out)
1/2 cup mashed bananas
1/4 cup almond milk (you can substitute regular milk)
3 tbsp brewed espresso
 
Preheat the oven to 350° F.  Prepare 2 cupcake trays with muffin papers.
 
In a medium bowl whisk together the flour, cocoa, baking soda, and baking powder.  In a separate large bowl beat together the butter, oil, sugars, eggs and vanilla bean seeds with an electric mixer on medium speed.   Next slowly beat in the flour mixture followed by the almond milk and espresso.   Then beat in the mashed bananas with the mixer on low.
 
Fill the cupcake papers about 2/3 full, and bake for 15-18 minutes depending on your oven and until an inserted toothpick comes out clean.  Cool on baking rack and then frost (although I may have ate one or two without frosting :) )

Pour yourself a glass of milk and enjoy!!  Or . . . finish off that espresso you used to make the frosting.

​I have seen this cake in several cookbooks but have never attempted it.  The cooked frosting always scared me.  How could you put hot frosting on a warm cake?  Well, the results are divine.  I would place this cake in the top 5 cakes I have ever eaten.  This cake is easy to make and comes out moist and flavorful.

 I used Almond butter instead of the traditional Peanut butter in my recipe because I love the flavor of almonds but you could substitute Peanut butter if you like.  Once you make this cake it will become part of your regular rotation (everyone has a regular cake rotation right?).

​Ingredients
For the Cake:
1 1/2 cups flour
1 1/2 cups sugar
3/4 tsp baking soda
3/4 tsp salt
6 tbsps butter
3/4 cup water
6 tbsps almond butter
1/4 cup vegetable oil
2 large eggs, room temperature
3/8 cup buttermilk, room temperature
1 tsp vanilla extract
 
For the Frosting:
6 tbsps butter
6 tbsps almond butter
4 tbsps buttermilk (you might need a touch more if your frosting is too stiff)
1 tsp vanilla extract
2 1/4 cups confectioner's sugar
 
Garnish (optional)
1/2 sliced almonds
 
Directions
Preheat oven to 350°F
Spray a 8x8 pan
 
Cake:
Mix together the flour, sugar, baking soda, and salt and set aside.
 
Place the butter and water in a small saucepan and bring it to a boil. Remove from the heat and whisk in the almond butter and oil until smooth. Let cool for a few minutes. 
Measure the buttermilk, then add the eggs and vanilla to the measuring cup and whisk until well blended.
 
Add the wet ingredients to the dry ingredients, and whisk until just combined.
 
Pour the batter into the prepared pan and bake for 32-35 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Set the cake on a cooling rack while you make the frosting.
 
Frosting:
Add the butter, almond butter, and buttermilk to a medium sized saucepan and bring to a full boil.  Remove from the heat and beat in the vanilla and powdered sugar.  Add the powdered sugar one cup at a time, stirring constantly, until the frosting is smooth.  Pour the hot frosting over the cake.  The cake will still be warm.  Work quickly because the frosting sets up immediately.  Spread evenly over the cake.  Let the cake cool before serving.
 
 If your frosting is stiff and not pourable, add a little more buttermilk to thin it out.

​After serving this to your family or guests you will definitely be thanking me!  I am sure your family will think it is just as Mangialicious as mine.  Enjoy!