Cocoa-Nana Cupcakes with Dulche de Leche

Via Dorie Greenspan: Baking from my Home to Yours - adapted by Isabelle

210 g (1 3/4 cups) all purpose flour

130 g (3/4 cup) unsweetened cocoa powder

7,5 ml (1 1/2 teaspoons) baking powder

2,5 ml (1/2 teaspoon) salt

1 ml (1/4 teaspoon) baking soda

120 g (1/2 cup - 2 sticks) butter, room temperature

150 g (3/4 cup) sugar

90 g (1/2 cup) light brown sugar

2 large eggs 2 bananas, mashed

125 ml (1/2 cup) milk

175 ml (3/4 cup) buttermilk

130 g (3/4 cup) bittersweet chocolate coarsly chopped or chocolate chips

Preheat the oven à 350°F (180°C).

Butter a 12-cup muffin pan with paper liners.

Sift togheter the flour, the cocoa, the baking powder, the salt and the baking soda.

Working with a stand mixer or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute.

Add the sugar and beat for 2 minutes more.

Add the eggs one at a time.

Beat well and add the bananas.

Reduce the mixer at low and mix the milk.

Add the dry ingredients in 3 additions, mixing until it is incorpored.

Add the buttermilk.

Add the chocolate.

Pour the batter among muffin cups.

Bake for 30 minutes or until a knife inserted into the center comes out clean.

Cool 5 minutes before unmolding it.

Yield: 12 cupcakes.

Dulche de Leche

Via David Lebovitz adapted by Isabelle

300 ml (1 1/1 cups) sweetened condensed milk

salt

Preheat the oven to 425°F (220°C). Pour the sweetened condensed milk into a shallow baking dish.Stir in a few flecks of sea salt. Set the pie plate within a larger pan, and add hot water until it reaches halfway up the side of the pie plate. Cover the pie plate with aluminum foil and bake for 1 1/2 hours. Remove from the oven and let cool.

Bon Appétit!