This is not a suggesting for getting rid of scary, dark-spotted, overripen bananas.
You might consider buying bananas exclusively for baking these muffins, they are sure worth it. I’m quite happy with the result of my experiments in achieving the texture and flavor I wanted.
There is another dessert from my romantic menu.
This recipe is almost entirely based on Alice Medrich’s recipe from “Bittersweet”. I just made them a bit more raspberry-flavored by adding a thin layer of raspberry jam glaze underneath the chocolate coating and replacing brandy in the batter and water in the chocolate glaze by raspberry liqueur.
The overall flavor – to die for.
These cupcakes have so many wonderful qualities! First of all, they are very, very chocolaty, and moist, and so flavorful. And they don’t have any fat except the one coming from the chocolate. It means you can eat extra one or two… oh… they are mini cupcakes, have three more. And you won’t recognize the dates in the baked cupcakes. The dates make them moist but don’t give a fruitcake flavor. Please, don’t be penny-wise here; buy the best chocolate you can find and moist Medjool dates, and I guarantee these cupcakes will become your favorite too.
This is a great recipe. It’s not just delicious and healthy but unlike the most of muffin recipes, the batter can be made up to a week before and kept in the refrigerator ensuring you have freshly baked muffins any time you want or need.
This is an adaptation of Dorie Greenspan’s muffins from her most recent book Baking: From My Home to Yours. I just made them a bit healthier replacing half of the flour with whole wheat and making them nut-free.
. I just made them a bit more raspberry-flavored by adding a thin layer of raspberry jam glaze underneath the chocolate coating and replacing brandy in the batter and water in the chocolate glaze by raspberry liqueur.
I just made them a bit healthier replacing half of the flour with whole wheat and making them nut-free.