Banana and chocolate cupcakes
Delicious banana and chocolate cupcakes. A simple bake kids will love and a tasty way to use up old bananas.
Banana and chocolate cupcakes are a great little bake for kids. They take a basic cupcake and upgrade them to something much more special for very little extra effort. And we all know that chocolate and bananas are a flavour combination made in heaven!
How can kids help make these banana and chocolate cupcakes?
Cupcakes are always an easy bake for kids to do. From measuring the ingredients to mixing them together there’s always loads for little kids to get involved in. In addition, in this cupcake recipe kids get to peel and mash bananas – a great job for even the tiniest bakers.
Older kids can also help to decorate the cupcakes. You might need to help hold and guide the piping bag but it’s a great job to practice.
How long do chocolate and banana cupcakes keep?
As banana cupcakes have real fruit in them they won’t keep for quite as long as a plain cupcake. Having said that, they will still keep for a few days in an air tight container.
If you want to keep them for longer, you can freeze them before they’ve been iced for up to three months. Pop them in a freezer bag to store them. Make sure you defrost them fully before you add the chocolate buttercream and serve them.
What is baking margarine/baking?
Baking spread (Stork being an example you’ll easily find in the supermarket here in the UK) is just a non-dairy margarine and can be used as an alternative to butter in baking. Baking spreads are great for baking cakes and cupcakes as they make them lighter and fluffier than butter. They’re also perfect for people with dairy allergies.
I still recommend using real butter for making icing however as I find it has a better texture and flavour.
Difficulty: Easy
Time: 30 minutes plus 20 minutes baking
Serves: 12
Ingredients
120g (1 cup) plain flour
140g (2/3 cup) caster sugar
1 tsp baking powder
1 tsp cinnamon
A pinch of salt
80g (1/2 cup) butter, or baking spread
120ml (1/2 cup) milk
2 eggs
120g (3/4 cup) peeled banana (approx 1-2)
For the chocolate buttercream topping
300g (2 cups) icing sugar
100g (1/2 cup) butter, unsalted, softened
40g (1/3 cup) cocoa powder
40ml whole milk
How to make banana and chocolate cupcakes
Preheat the oven to 180C / 170C fan / 325F and line a muffin tin with cupcake cases.
Mix the dry ingredients
Get your kids to measure out the flour, sugar, baking powder, cinnamon and a pinch of salt and add them all to a large mixing bowl or freestanding mixer.
Make sure when your kids are measuring the baking powder and cinnamon that they use their finger to level the teaspoon so that you add just the right amount.
Mix everything together with the paddle attachment of your mixer or a hand mixer.
Add the butter, eggs and milk
Add the butter or baking spread to your mixing bowl. If you’re using butter make sure it is at room temperature so that it is soft enough to mix well. If you have to, cut it into a few pieces and give it a quick blast in the microwave.
Measure the milk out. I find the best way to do this accurately is to use the ml setting on your digital scales if you have them. Pour the milk into your mixing bowl.
Finally, get your kids to crack the eggs into a small bowl, before adding them to your mixing bowl. Mix everything together until it is well combined.
Add the bananas
Peel and mash the bananas (This is a great job for your kids to help with). Add them to your cupcake mixture and stir through with a spatula or wooden spoon.
Make the banana and chocolate cupcakes
Get your kids to divide the cupcake mixture among your paper cases. Fill the cases about two-thirds full and make sure as your kids are doing it they’ve filled them evenly so they bake well.
Bake the cupcakes in the oven for approximately 20 minutes. They’re ready when they are a nice golden brown colour and the sponge bounces back if you press the top.
Leave the cupcakes to cool in the tin, before removing and leaving to cool completely on a wire rack.
Make the chocolate buttercream
Using a handheld mixer or a freestanding mixer with the paddle attachment, beat the icing sugar, butter, cocoa powder and a splash of milk together until it is all well mixed.
Start mixing it slowly, if possible with a cover or tea towel on top. Once it has started to come together, turn the speed up and beat the buttercream for about five minutes. It’s ready once it’s lovely and light and fluffy – the longer you beat it the lighter it will become.
Add the buttercream to a piping bag fitted with a large star shaped nozzle. If you add a bag clip at the top end it will help stop the buttercream coming out the top when you pipe it.
Get your kids to pipe the frosting on to the top of the cooled cupcakes. Hold the piping bag at the top end and help them to squeeze the icing out starting at the outside edge of the cupcake and swirl it round until you finish the middle.
If you don’t have a piping bag or your kids find it too difficult, you can scrape the buttercream on with a palette knife.
Banana and chocolate cupcakes
Ingredients
Method
- Measure the flour, sugar, baking powder, cinnamon and salt and add to a large mixing bowl or freestanding mixer.
- Mix everything together with the paddle attachment of your mixer or a hand mixer.
- Add the butter or baking spread to the flour mixture. If you're using butter make sure it is at room temperature so that it mixes well. If you have to, give it a quick blast in the microwave.
- Measure the milk out. I find the best way to do this accurately is to use the ml setting on your digital scales if you have them. Pour the milk into your mixing bowl.
- Break the eggs into a separate bowl, and then add them slowly to your mixing bowl. Mix everything together until it is well combined.
- Peel and mash the bananas. Add the mashed bananas to your mixing bowl and stir them through with a spatula until they are well combined.
- Spoon the mixture into your paper cases. Fill the cases about two-thirds full. Bake in the oven for approximately 20 minutes. They’re ready when they are a nice golden brown colour and the sponge bounces back if you press the top.
- Leave the cupcakes to cool in the tin, before removing and leaving to cool completely on a wire rack.
- Using a handheld mixer or a freestanding mixer with the paddle attachment, beat the icing sugar, butter, cocoa powder and milk together until it is all well mixed.
- Start slowly, and if possible cover your bowl. Once the icing sugar has mixed in turn the speed up and mix the frosting for 5 minutes or so. It’s ready once it’s lovely, light and fluffy. The longer to beat it, the lighter it will become.
- Pipe the frosting on to the top of the cooled cupcakes (or use a knife or palette knife) and add some sprinkles or chocolate shavings.
Pin banana and chocolate cupcakes for later
Similar recipes
If you like these banana and chocolate cupcakes you might like our Mary Berry banana bread recipe, our easy banana bread muffins or our favourite easy bakes for kids.
I’m so impressed with your children’s baking skills Helen – your daughter’s piping skills are better than mine already! I just love that picture of her sticking her tongue out whilst she concentrates pouring the milk! And what a deliciousious sounding bake too – delicious! Thankyou too for linking up with #BakingCrumbs,
Angela x
Thanks so much! Yes, her piping is about as good as mine – we find if you cover it with enough sprinkles it always looks alright! She’s a pretty diligent baker and doesn’t like to spill (hence the tongue) – her brother is a little bit more slap dash!
Delicious, and decorated so beautifully 🙂 x
Thanks, you can’t go wrong with a whole load of sprinkles!