These Chocolate and Chunky Banana Cupcakes are a real treat. The cupcake is a moist dark chocolate cake, with chocolate chips and chunks of banana mixed through. The icing has the most delicious banana flavour (from real bananas!) and perfectly compliments the dark chocolate of the cake. This is a great recipe to use up any bananas you have lying around.
Makes 12 – 18.
2 cups flour
1 cup white sugar
¾ cup milk chocolate chips (I used Nestle Choc Drops)
½ cup cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla essence
1 cup plain yoghurt
½ cup milk
½ cup vegetable oil
2 medium sized ripe bananas, roughly mashed (you want chunks)
¼ cup mashed bananas
½ teaspoon lemon juice
½ teaspoon vanilla essence
3 ¼ cups icing sugar
Banana candies for decoration (optional)
Preheat the oven to 200°C. Grease or line a muffin tray with cupcakes liners.
In a large bowl, mix together the flour, sugar, chocolate chips, cocoa powder, and baking soda.
In a medium sized bowl, whisk the egg, yoghurt, milk and vegetable oil together until smooth. Pour the wet mixture into the dry mixture and stir until combined. Mix through the banana.
Fill the prepared muffin cups so they are ¾ full. Bake for about 20 minutes or until a skewer inserted into the centre of a cupcake comes out cleanly. Cool in the pan for 5 minutes before moving to a wire rack to cool completely.
To make the icing and to decorate:
Cream together the butter, banana, lemon juice and vanilla essence. Slowly beat in icing sugar, adding more if needed to make a nice fluffy, spreadable icing. If the mix is too thick, beat in a few drops of warm water at a time until the desired consistency is reached. Pipe the icing onto the cupcakes and top with the banana candies.