Banana and chocolate cupcakes
Delicious banana and chocolate cupcakes. A simple bake kids will love and a tasty way to use up old bananas.
We’ve had our eye on some banana and chocolate cupcakes in our Hummingbird bakery cookbook for a while – there’s no better combination than banana and chocolate in my eyes! So, today with a few spare bananas lying around Daddy and the kids decided to make some, with a few tweaks to make it easier for little chefs .
It was nice for me to watch them bake rather than doing it this time, especially as there were some delicious cupcakes for me to enjoy at the end!
When we were making them it didn’t seem like they used much banana but the flavour was definitely still there and really complemented with the chocolate frosting. I think these might have to become a regular Daddy daughter baking request from now on!
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 mash bananas – a great job for even the tiniest bakers.
Difficulty: Easy
Time: 30 minutes plus 20 minutes baking
Serves: 12
Ingredients
120g plain flour
140g caster sugar
1 tbsp baking powder
1 tsp cinnamon
A pinch of salt
1 tsp ground ginger
80g butter, unsalted, softened
120ml milk
2 eggs
120g peeled banana
For the topping
300g icing sugar
100g butter, unsalted, softened
40g 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 little one to measure the flour (120g), sugar (140g), baking powder, (1 tbsp), cinnamon (1 tsp) ginger (1 tsp) 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
Add the butter (80g) to the flour mixture. Make sure it is at room temperature so that it mixes well. If you have to, give it a quick blast in the microwave. Mix it together until it is well combined and has a nice sandy texture.
Add the milk and eggs
Measure the milk (120g) 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.
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.
Make the banana and chocolate cupcakes
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.
Make the frosting
Using a handheld mixer or a freestanding mixer with the paddle attachment, beat the icing sugar (300g), butter (100g), and cocoa powder (40g) together until it is all well mixed.
Turn the speed down and slowly add the milk. Once all the milk has been added, 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 to spread it on) and add some sprinkles or chocolate shavings.
Banana and chocolate cupcakes
Ingredients
- 120 g plain flour
- 140 g caster sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- A pinch of salt
- 80 g butter unsalted, softened
- 120 ml milk
- 2 eggs
- 120 g peeled banana
For the topping
- 300 g icing sugar
- 100 g butter unsalted, softened
- 40 g cocoa powder
- 40 ml whole milk
Instructions
Preheat the oven to 180C / 170C fan / 325F and line a muffin tin with cupcake cases.
Mix the dry ingredients
- Measure the flour, sugar, baking powder, cinnamon ginger 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
- Add the butter to the flour mixture. Make sure it is at room temperature so that it mixes well. If you have to, give it a quick blast in the microwave. Mix it together until it is well combined and has a nice sandy texture.
Add the milk and eggs
- 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.
Add the bananas
- Peel and mash the bananas.
Make the banana cupcakes
- 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.
Make the frosting.
- Using a handheld mixer or a freestanding mixer with the paddle attachment, beat the icing sugar, butter, and cocoa powder together until it is all well mixed.
- Turn the speed down and slowly add the milk. Once all the milk has been added, 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 muffins 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!