Chocolate and Banana Cupcakes2012-08-13
- Yield : 12
- Servings : 12
- Prep Time : 25m
- Cook Time : 25m
- Ready In : 60m
- 125g (4.2 oz) unsalted butter
- 250g (8.8 oz) caster sugar
- 4 ripe bananas (mashed)
- 2 eggs
- 160g (5.6 oz) dark chocolate (chopped)
- 2 tsp baking powder
- 245g (8.6 oz) plain flour
- 1/2 tsp vanilla extract
- For The Icing
- 150g (5 oz) dark chocolate (chopped)
- 200g (7 oz) unsalted butter
- 200g (7 oz) icing sugar
- 1 tsp milk
- chopped hazelnuts to decorate
Preheat your oven to 180C / 350F. Line a muffin tin with some cupcake cases. Melt the chocolate in a heat proof bowl in the microwave for 1 minute and set aside to cool. In a mixing bowl cream the butter and sugar together with a spatula or wooden spoon until pale and smooth. Add the eggs and vanilla extract and beat well.
Slowly add the flour and baking powder and stir until well mixed. Add the mashed banana and melted chocolate and stir until all ingredients have combined and your left with a smooth creamy mixture.
Spoon the mixture into the cupcake cases and bake in the oven for about 25 minutes until risen and firm on the top. Remove from the oven and leave in the tin to cool for 10 minutes before transferring to a cooling wire.
To make the icing melt the chocolate in a microwave for 1 minute, stirring at intervals in between to remove the lumps. Once the chocolate has melted completely set aside to cool. In a mixing bowl beat the butter, milk and icing sugar together until smooth. Add the melted chocolate and beat again until thick and creamy.
Once the cupcakes have completely cooled ice the cakes with the chocolate buttercream and decorate with some chopped hazelnuts.
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