Tuesday, May 11, 2010

Chocolate Banana Cupcakes

Photography by Willliam Meppem

1/2 cup butter, at room temperature
3/4 cup, firmly packed brown sugar
1 tsp vanilla extract
2 eggs
2 ripe bananas, peeled, mashed
1 x 200g pkg good-quality dark chocolate, coarsely chopped
2 cups self-raising flour
1/4 cup milk
White chocolate curls (for decoration)

Chocolate Frosting

1 x 200g pkg good-quality dark chocolate, coarsely chopped
1/2 cup thickened cream

Preheat oven to 350°F. Line sixteen 1/3 cup capacity muffin pans with paper baking cups.

Use an electric beater to beat together the butter, sugar & vanilla in a medium bowl until pale & creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana & chocolate & stir until well combined. Use a large metal spoon to fold in the flour & milk until well combined. Spoon the mixture evenly among the prepared muffin pans & smooth the surfaces. Bake in oven for 25 minutes or until a toothpick inserted into the centres comes out clean. Set aside to cool completely.

To Make Chocolate Frosting:

Place the chocolate & cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts & mixture is smooth. Set aside for 30 minutes to cool slightly. Cover with plastic wrap & place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale & fluffy.

Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.

Makes 16 cupcakes.

Source
Good Taste - April 2006, Page 98
Recipe by Michelle Southan

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