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!