Name: Breakfast Cupcake recipe by Aroshaliny Godfrey at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 9
Ingredients: Banana-Walnut Cupcakes (makes 9-10 standard size cupcakes):; Flour - 120gm; Butter - 100gm; Eggs - 2; Sugar - 100gm; Vanilla extract - 1 teaspoon; Overripe bananas - 4 small sized; Chopped walnuts - handful and few for garnishing; Baking powder - 1 teaspoon; Coffee Buttercream:; Instant coffee powder 1-2 teaspoons (depending on how strong you want the coffee flavor); Luke warm water 15-30 ml; Butter - 100 gm; Icing sugar 250-275 gm; Dark Chocolate Glaze:; Dark Chocolate - 50 gm; Butter - 25gm

Ingredients Serving: 9

Banana-Walnut Cupcakes (makes 9-10 standard size cupcakes):
Flour - 120gm
Butter - 100gm
Eggs - 2
Sugar - 100gm
Vanilla extract - 1 teaspoon
Overripe bananas - 4 small sized
Chopped walnuts - handful and few for garnishing
Baking powder - 1 teaspoon
Coffee Buttercream:
Instant coffee powder 1-2 teaspoons (depending on how strong you want the coffee flavor)
Luke warm water 15-30 ml
Butter - 100 gm
Icing sugar 250-275 gm
Dark Chocolate Glaze:
Dark Chocolate - 50 gm
Butter - 25gm

Instructions

Banana - Walnut Cupcakes: Preheat the oven to 180 degree centigrade, line the muffin tin with cupcake liners.
In a large bowl, cream the butter and sugar until the paste becomes light, smooth and fluffy. Add and beat one egg at a time. Add vanilla extract.
Smash the bananas and add in the mixture. Sift the flour and baking powder and mix thoroughly.
Add in the chopped walnuts. Scoop in the batter to 2/3rd of the cupcake liner and bake for about 25 minutes, check from about 20 minutes.
Once baked, let it cool on a cooling rack.
Coffee Buttercream : Cream the butter until light, pale and smooth. Add and beat 1/3 of the icing sugar.
Mix the coffee granules in the luke warm water and add in with the butter and icing sugar.
Add the remaining icing sugar in 2 batches and beat until its smooth and has reached the piping consistency.
Dark Chocolate Glaze: In a heavy bottomed saucepan, add the chopped dark chocolate and butter. Melt and mix until completely incorporated. Let it cool to room temperature.
Assembly: On the cooled cupcakes, scoop a spoonful of dark chocolate glaze and let it slightly set.
Pipe the coffee buttercream on the dark chocolate glaze. Garnish with walnut on top of the frosting and serve it.

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