I had some bananas that were very ripe and needed to be used, and they had a perfect Banana Chocolate Cupcake recipe.
I was a bit worried that they would be like a muffin, but l was surprised at how light and fluffy they were. I made some little bananas out of the leftover icing from school, and painted the ends with some food die to give it an authentic look.
I halved this recipe because it makes 24.
450g Plain Flour
2 tsp of baking powder
2 tsp of baking soda
60ml of milk
400g over-ripe bananas
2 tsp vanilla essence ( I used vanilla bean paste)
Pre-Heat Oven to 150'C and line the muffin trays
Sift the Flour, Cocoa and Baking Powder together
Dissolve the baking soda in the milk
Cream the butter and sugar together until light
Add the eggs one at a time, beating well after each addition.
Beat in the sifted flours and the the mashed bananas, vanilla and milk.
Divide mixture amongst cases and bake for 25 minutes.
Once Cooked, cool and then ice with the below Buttercream Icing
90g Butter, softened
1 cup Icing Sugar
3 tblsp sifted Cocoa Powder
1 tsp Vanilla
1 tblsp milk
Put the butter in the bowl and cut into small pieces. Beat hard with wooden spoon and stir until soft and creamy. Sift the sugar and cocoa powder into the bowl a little at a time, mixing well with butter. Then stir in the milk.
I would love to hear your comments and suggestions, so please feel free to leave some feedback.