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chocolate and banana cupcakes on a green plate.
cookingwithmykids

Banana and chocolate cupcakes

Delicious banana and chocolate cupcakes. A simple bake and tasty way to use up old bananas.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Course: Afternoon tea
Cuisine: British
Calories: 386
Ingredients Method

Ingredients
  

  • 120 g plain flour
  • 140 g caster sugar
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • A pinch of salt
  • 80 g butter or baking spread 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

Method
 

Preheat the oven to 180C / 170C fan / 325F and line a muffin tin with cupcake cases.
    Mix the dry ingredients
    1. Measure the flour, sugar, baking powder, cinnamon and salt and add to a large mixing bowl or freestanding mixer.
    2. Mix everything together with the paddle attachment of your mixer or a hand mixer.
    Add the butter, milk and eggs
    1. 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.
    2. 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.
    3. 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
    1. 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.
    Make the banana cupcakes
    1. 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.
    2. Leave the cupcakes to cool in the tin, before removing and leaving to cool completely on a wire rack.
    Make the frosting.
    1. 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.
    2. 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.
    3. 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.