22/09/2023
Banana and chocolate cupcakes are a nice alternative to a traditional butter cream cupcake. They are quick and easy to make and taste delicious. Also freeze well for up to 3 months.
100g softened butter
2 eggs
175g caster sugar
225g self raising flour
1 teaspoon baking powder
3 tablespoons milk
2 ripe bananas mashed
50g chocolate chips
For the icing 50g dark chocolate melted.
Heat your over to 180 degree,s C 160 fan and line a 12 hole muffin tin with paper cases.
Combine the butter, eggs, caster sugar, flour, baking powder, milk and bananas in a bowl and beat together until smooth. Fold in the chocolate chips.
Spoon the batter into your paper cases and bake for 25 mins until well risen, golden brown and shrinking away from the cases. Remove the cases from the tin and set aside to cool.
Drizzle over the melted chocolate in a zig zag pattern using a spoon or small piping bag.