Banana-Chocolate Cupcakes with Cocoa Icing

Banana-Chocolate Cupcakes with Cocoa Icing
best firming cream
Image by nettsu
Preparation Time
20 minutes
Cooking Time
25 minutes
Ingredients (serves 16)

* 150g butter, at room temperature
* 155g (3/4 cup, firmly packed) brown sugar
* 1 tsp vanilla extract
* 2 eggs
* 2 ripe bananas, peeled, mashed
* 1 x 200g pkt good-quality dark chocolate, coarsely chopped
* 300g (2 cups) self-raising flour
* 60ml (1/4 cup) milk
* White chocolate curls, to decorate
*
Chocolate frosting
* 1 x 200g pkt good-quality dark chocolate, coarsely chopped
* 125ml (1/2 cup) thickened cream

Method

1. Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana and chocolate and stir until well combined. Use a large metal spoon to fold in the flour and milk until well combined. Spoon the 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.
3. Meanwhile, to make the chocolate frosting, 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 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy.
4. Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.

My notes on this:
– I used lindt 70% dark cocoa for the chocolate bits (it was the only chocolate we had in the house)
– I thought the cupcakes ended up a little dry but that could have been my fault as well…
– I didn’t have any chocolate for the icing they suggest and I was running out of butter… so icing became 50gm of butter, 1 cup of icing sugar, 1 tablespoon of drinking chocolate, 3 tablespoons of cream all blitzed together in the food processer

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