Delicious banana and chocolate cupcakes. A simple bake and tasty way to use up old bananas.
Course: Afternoon tea
Keyword: banana, chocolate, cupcakes
A pinch of salt
For the topping
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.