Banana cupcakes with chocolate frosting recipe
User Reviews
5
Banana cupcakes with chocolate frosting recipe
Description
The cupcakes begin with mashed ripe bananas combined with margarine, dark soft brown sugar, and egg, creating a lumpy batter that smooths out with addition of flour and baking powder. Baking at 180°C for 20-25 minutes yields cupcakes that are firm yet springy to the touch, indicating a tender crumb.
The frosting is prepared by melting dark chocolate chips with heavy cream in the microwave until smooth, then spreading it atop cooled cupcakes. This creates a rich, creamy topping that contrasts pleasantly with the fruity base.
This recipe efficiently uses overripe bananas, minimizing waste. The cupcakes suit casual gathering or everyday treats and can be stored in muffin cases for convenient serving.
Variations in frosting can include different chocolate spreads. The frosting quantity mentioned covers about 12 cupcakes.
Ingredients
For the cupcakes
- 2 banana ripe
- 1 egg
- 5 ounces all-purpose flour aka plain flour
- 2 teaspoons baking powder
- 2.5 ounces margarine or baking spread
- 3.5 ounces dark soft brown sugar or palm sugar
For chocolate frosting
- ½ cup dark chocolate chips
- ½ cup heavy cream or double cream
Instructions
For the cupcakes
- Mash the bananas as smooth as possible.
- Place the banana in a mixing bowl together with margarine, brown sugar, and egg. Using a handheld mixer, beat the ingredients until you get a lumpy batter.
- Add the flour and baking powder. Then beat again until you get a smooth batter.
- Preheat the oven to 180℃/ 356℉ or gas mark 4 and line the cupcake tin with cupcake cases.
- Spoon the batter into each case and bake for approximately 20-25 minutes until the cakes are firm yet springy when you touch them.
- Place the baked cupcakes on a cooling wire rack.
For the frosting
- In the meantime, place chocolate chips and cream in a mixing bowl. Then pop it in a microwave and heat it at high-heat (700-800w) for about 1 minute.
- Give it a good stir. You can see that the chocolate is melting. Mix it until you get as many chocolate chips melted as you can. Heat it again for about 10 seconds if it’s not fully melted. And stir well.
- You can also melt the chocolate and cream on a double boiler. Just boil some water in a pot and put the mixing bowl over the boiling water. Make sure the bottom of the bowl does not touch the water.
- Let the hot steam melt the chocolate. Stir well until chocolate and cream are mixed thoroughly into a smooth chocolate ganache.
- Leave the chocolate ganache to cool at room temperature and slightly set. Using a handheld mixer, whip the ganache until you get a smooth and shiny chocolate mousse.
- Once cooled, frost the cupcakes with chocolate mousse.
Notes
- Use ripe or overripe bananas for better natural sweetness and flavor intensity.
- You may substitute the frosting with hazelnut chocolate spread, about 3.5 ounces, to cover a dozen cupcakes.
- Muffin cases are preferred for ease of handling and ideal size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 12cupcakes | |
| Calories | 214kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 25mg | 8% |
| Sodium | 145mg | 6% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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