banana and chocolate cupcakes
Print Recipe

Banana and chocolate cupcakes

Delicious banana and chocolate cupcakes. A simple bake and tasty way to use up old bananas.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Afternoon tea
Cuisine: British
Keyword: banana, chocolate, cupcakes
Servings: 12

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.