4 dozen cupcakes / 350 F
Graham Cracker Crust
2 packages crushed graham crackers
2 tbsp ground ginger
½ cup unsalted butter, melted
2 tbsp brown sugar
mini chocolate chips
Food process the graham crackers. Mix all the ingredients together (except chips) and put about a scant tbsp in the bottom of each cupcake liner. Top with a heaping half tsp of mini chocolate chips. Bake at 350F for 5 min.
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1 lb 4 oz all purpose flour
80 g cornstarch
4 cups sugar
2 tsp baking powder
2 cup vegetable oil
2 cup milk
8 large eggs, room temperature
1 tbsp + 1 tsp vanilla extract
Sift the dry ingredients together.
Put the wet ingredients in another bowl and mix together. Add the wet to the dry and combine thoroughly.
Scoop into cupcake papers about three-quarters full.
Bake for 20 minutes until a cake tester comes out clean.
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Caramel Filling (make the night before)
6 tablespoons water
1 1/2 cup sugar
3 tablespoon light corn syrup
3/4 cup heavy cream
42 g butter
1/2 tsp fleur de sel or any salt
Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat.
Stir together with a wooden spoon until the sugar is incorporated.
Cover the saucepan and let it cook over medium heat for 3 minutes. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn’t burn.
Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
Pour the heavy cream into the mixture. Be careful here, the cream will cause the caramel to bubble up a bit. I used a large saucepan and it was no big deal.
Stir the mixture, again being careful. Add the butter and stir until combined.
Transfer to a small bowl and set aside to cool.
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10 oz butter, room temp
20 oz cream cheese, room temp
13 cups powdered sugar, sifted
1 1/2 tsp banana extract
Beat butter and cream cheese together until soft and creamy. Scrape the bowl.
Sift 7 cups of the sugar into the bowl. Beat until creamy. Scrape the bowl.
Sift in the remaining 6 cups of sugar. Mix well.
Put in banana extract and taste for flavor, if not strong enough, add a little more extract.
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Assemble
Cone the cupcakes and fill with caramel.
Frost the cupcakes and then drizzle each one with chocolate ganache and caramel. Top with chocolate jimmies and a banana chip.
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