Banana and chocolate cupcakes

By Faeza
22 September 2016



¦ 150g butter

¦ 150g (¾ cup) brown sugar

¦ 5ml (1 teaspoon) vanilla extract

¦ 2 eggs

¦ 2 ripe bananas, peeled, mashed

¦ 200g chocolate chips or dark

chocolate, coarsely chopped

¦ 300g (2 cups) self-raising flour

¦ 65ml (¼ cup) milk

¦ Decoration: 1 small slab white

chocolate, at room temperature

Chocolate icing:

¦ 200g dark chocolate, chopped

¦ 125ml (½ cup) thickened cream


Preheat oven to 180°C. Line two 12- hole muffin pan with paper cases.

Beat together butter, sugar and vanilla in a medium bowl until pale and creamy.

Add eggs, one at a time, beating well after each addition.

Add mashed banana and chocolate chips; stir to combined.

Use a large metal spoon to fold in the flour and milk until well combined.

Spoon mixture evenly among the prepared muffin pans and smooth the surfaces.

Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean.

Set aside to cool completely.

For the icing:

Place the chocolate and cream in a heatproof bowl over a saucepan half-filled with

simmering water; make sure the bowl doesn’t touch the water.

Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth.

Set aside for 30 minutes to cool slightly.

Cover with plastic wrap and place in the fridge for two hours or until almost firm.

Use an electric beater or rotary beater to beat the chocolate mixture until pale and fluffy.

Spread the cupcakes evenly with the ganache.

Using a potato peeler thinly slice down the sides of the chocolate to form curls.

Use to top cupcake.