Saturday, April 28, 2012

Choc-Banana Cupcakes

The last banana cupcakes that I posted were good, but these are better. Actually, they're probably the best banana cupcakes every made. The last ones were really just my banana cake recipe poured into cupcake tins. And decorated in a cute way. Though now I have gone back and changed that recipe a bit so that it is more like this one, because I don't want people to be following a recipe of mine that isn't perfect. These ones are very much like the Elmo cupcakes, with pudding mix used for extra flavour, plus some cocoa powder for that little bit of extra chocolatey indulgence. Then there is the amazing chocolate frosting that I have commandeered from the the Chocolate Wasted Cake. They are so soft and fluffy and banana-y and the frosting is rich and not too sweet - it's lucky they are cupcakes because then you are limited to a small portion. If this was a proper cake I would definitely have cut myself a huge slice, and then I would have regretted it because I eat far too much sugar as it is.

Chocolate Banana Cupcakes

125 grams butter
1/2 cup sugar
2 eggs
1 mashed banana (for best results use one that is completely black on the outside).
1 teaspoon cocoa powder
3 tablespoons banana instant pudding mix (also known as Angel Delight and probably loads of other things)
1 cup flour
2 teaspoons baking powder
1/4 cup milk

Preheat the oven to 180 degrees and line a muffin tin with paper muffin cases.

Beat together the butter and the sugar until the mixture is light and creamy. Then add the eggs one by one. Your banana should be so soft that it doesn't really need to be mashed at all, you should just be able to peel it into the mix and beat it into the rest of the ingredients. I find that if I put my spotty bananas in the freezer, then take them out at a later date and let them fully defrost they finish ripening as they defrost, until they are completely black on the outside and very soft and gooey on the inside.

Anyway, after beating in the mashed banana, add the cocoa powder and the instant pudding mix and beat this in well. Sift in the flour and the baking powder, mix, then add the milk and mix again. You should have a batter that is not very runny but has a smooth, even texture.

Spoon the mix as evenly as you can into the prepared muffin tin and bake the cupcakes for 20 minutes, or until a skewer inserted into the centre comes out clean. Let the cupcakes cool before frosting them.


Intense Chocolate Frosting

4 cups icing sugar
1 cup cocoa powder
250 grams Butter
1/2 cup milk
1 teaspoon vanilla essence

For the frosting take your room temperature butter place it in a large bowl, with high sides. This is because the icing sugar and cocoa powder will go everywhere so it is best to have a bowl with high sides to contain it all. Begin to sift in the icing sugar and cocoa powder, about a half cup at a time. Beat the mixture well after each addition. After about 2 or 3 cups of the dry ingredients the mixture will be getting very stiff so you will want to add the milk and beat that in. Add the vanilla too. Then finish adding the dry ingredients and beat the mixture until it has a good frosting consistency.

Then decorate your cupcakes with a beautiful piped swirl! I finally got one of those really large star nozzles so I can make the really thick swirl. I need more practice though so there will be more cupcakes in a couple of weeks!

3 comments:

  1. Yummy! I love chocolate and banana together. :)

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  2. This week on Food on Friday, we are collecting ideas for using bananas. Would you be happy to link this in? Here is the link .

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  3. Great that you linked this in. Cheers

    ReplyDelete

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