Banana and chocolate cupcakes
Time: 30 minutes plus 20 minutes baking
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!
120g plain flour
140g caster sugar
1 tbsp baking powder
1 tsp cinnamon
1 tsp ground ginger
A pinch of salt
80g butter, unsalted, softened
120g peeled banana
For the topping
300g icing sugar
100g butter, unsalted, softened
40g cocoa powder
40ml whole milk
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.