The Girlfriend Cupcake
I don't usually love when foods have names, it seems strange to me. But this one has a story, I call it 'The Girlfriend" because it reminds me of a good friend. My friend told me about a store I had passed for almost a
year and never really though much of, insisting I needed to go in and
would love the place. Fast forward a few years and she and I were in Savannah having fun, and no girls trip was complete without a trip to The Store. While there I
grabbed some funky looking chocolate bars, a Bissinger peanut butter maple one and a caramel banana one.We ate them on the way home and decided they were the most optimal eaten together.
cupcake is a delicious mix of both. A peanut butter cake filled with
banana white chocolate ganache, topped with a reddish maple swiss
buttercream, and drizzled with caramel and chocolate. You don't HAVE to
give the frosting red color, but it's not The Girlfriend" without it, my friend is a redhead.
Do not assemble until right before you are serving them, the banana
flavor takes over pretty quickly and you wont get the peanut butter or
maple flavors if you do.
While I don't normally turn to cake mixed, for this particular one it's a requirement. Without it the cake is incredibly dense, I haven't perfected the fluffy peanut butter cake on it's own yet. And that fluffy texture is delicious with the fluffy swiss buttercream and ganache.
1 stick butter, melted
1 c. buttermilk
1/2 c. peanut butter
Combine the mix, eggs, melted butter, and buttermilk until smooth. Mix in peanut butter. Fill lined cupcake pan and bake until the tops are just cooked, about 20 - 25 minutes. Allow to cool completely.
1 small ripe banana, not green but also not banana bread stage
11 oz. good white chocolate
1 c. heavy cream
In a high powered blender puree the banana and cream jut until smooth, do not over mix or the cream will whip. Add the white chocolate and cook over medium heat, stirring constantly, until smooth. Remove from heat and chill over night.