notes-of-nutmeg

Choc-Chip Banana Cupcakes

Okay, so I LOVE banana cake. I can confidently say that choc chip banana loaf is my all-time favourite and these cupcakes are a really cute alternative! I wasn’t sure of the recipe at first because the cupcakes on their own are very sweet but with the dark, smooth, slightly bitter ganache on top, it balances out perfectly and they go down a treat.

 

Choc-chip banana cupcakes:

For the cupcakes:

225g unsalted butter, softened

225g caster sugar

225g self-raising flour

4 eggs

¼ teaspoon nutmeg

225g mashed ripe bananas

150g dark chocolate chips

For the ganache:

300g dark chocolate, broken into small pieces

150ml double cream

Method:

  1. Preheat oven to 175°c /Gas mark 4 and put 18 paper (or silicon if that’s your jam) cupcake cases into cupcake or muffin tins.
  2. Put the butter, sugar, flour, eggs and nutmeg into a large mixing bowl and go at it with an electric mixer until it’s smooth. (That’ll probably take a minute or so but if you decide to go by hand, it might take a bit longer.)
  3. Stir in your mashed bananas until they’re well combined (it’ll make the mixture look a bit porridgy but don’t worry about that). Then stir in the chocolate chips.
  4. Spoon the batter into the cases and try to make them even. (If you’re going for professionally identical cupcakes, I’d suggest using an ice cream scoop or piping bag to make the amounts in each case super even.)
  5. Bake the cupcakes for 20-30 minutes, they should be a little risen and spongy but not gooey. Cool them in the tins for at least 5 minutes then transfer them to a cooling rack until they’re cold.

[TIP] In the baking/cooling hiatus, it is always a good idea to have a clear up and prepare whatever frosting you are using

  1. For the ganache, put your chocolate in a medium sized bowl then heat the cream in your smallest saucepan until its bubbling gently but don’t boil it. Once it’s hot, take it off the heat and pour it quickly over the chocolate pieces and stir quickly until the cream has melted all the chocolate and you’re left with smooth, silky heaven-in-a-bowl.
  2. Once the cupcakes are cool, spread your ganache on in whatever fashion you like: rustic-style or fancy piping. Take liberties with the decoration and make it your own but if you are in need of inspiration, you could place a banana chip on top or coat them in white choc-chips, totally up to you!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s