Following my exact recipe for Peach and Apricot Cupcakes. I replaced the fruit with beautiful juiciness of the bananas and flavoured it up with a good quality chocolate buttercream as per in my recipe Hazelnuts Cupcakes.
Banana Chocolate Cupcakes are suitable for kids 2 plus because of a possible egg white intolerance and a presence of chocolate.
Total Time: 1 hour
50ml of olive oil
130g of plain yoghurt
1 whole egg
A splash of milk
130g of plain flour, sifted
1 teaspoon of baking powder, sifted
A pinch of sea salt
1 teaspoon of ground cinnamon
90g of caster superfine sugar
2 ripe bananas, peeled and slicedThe Chocolate Buttercream:
30g butter, soft
A splash of lukewarm milk
30g icing sugar, sifted
40g of good quality dark chocolate (at least 70%), melted
In a large mixing bowl place oil, yoghurt, egg and milk. Whisk until it becomes a homogenous fluffy texture.
In another small mixing bowl place the flour with baking powder, a pinch of salt, cinnamon and sugar. Mix with a spatula.
Add the flour mix into the egg mix (half at a time) and whisk until it becomes smooth.
Whisk in the bananas and mix until it gets the desirable texture. Place 2 tablespoons of the mix into the lightly greased cupcake forms, up to 2/3 of their volume.
Bake in the oven for about 30 minutes until they are golden and they start to smell.
Note that bananas are quite moist, so they won’t be entirely dry in the middle, just bake them through enough.
Let the cupcakes cool down.
The Chocolate Buttercream
First, melt the chocolate in a steam bath until you get a smooth texture. Let it cool down for a bit.
In a small mixing bowl ease the butter with a mixer. Then, stir in the milk and sugar. Mix well and taste.
Next, stir in the chocolate and mix until you have it very smooth.
Pipe the mixture into a decorating bag with a star nozzle and decorate the cupcakes. You can either spiral with a petal tip or use a star nozzle for small decorative figures. I used sugar stickers and name candles on the top.
Makes 12 cupcakes.