Banana & Chocolate Cupcakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

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

Recipe

• 1 preheat oven to 180°c
• 2 line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
• 3 use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy.
• 4 add the eggs, 1 at a time, beating well after each addition until just combined.
• 5 add the banana and chocolate and stir until well combined.
• 6 use a large metal spoon to fold in the flour and milk until well combined.
• 7 spoon the mixture evenly among the prepared muffin pans and smooth the surfaces.
• 8 bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. set aside to cool completely.
• 9 chocolate frosting:.
• 10 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) and use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth.
• 11 set aside for 30 minutes to cool slightly. cover with plastic wrap and place in the fridge for 2 hours or until almost firm.
• 12 use an electric beater to beat the chocolate mixture until pale and fluffy then use a round-bladed knife to spread the cupcakes evenly with frosting.
• 13 sprinkle with chocolate curls and serve.
• 14 source.
• 15 australian good taste - april 2006 , page 98.