Sunday, October 24, 2010

Chocolate & Banana Cupcakes

At 6 a.m. on Saturday I was inexplicably wide awake and after about ten minutes lying in bed staring at the wall I remembered the squidgy banana in the fruit bowl and I decided to start baking. This recipe is a corrupted version of Nigella's Banana Bread, is incredibly fast and easy, and makes exactly 12 cupcakes.

Chocolate & Banana Cupcakes


150g plain flour
25g Dutch process cocoa
2tsp baking powder
1/2tsp bicarbonate of soda
1/2 tsp salt
125g unsalted butter, melted
100g sugar
2 eggs
1 big super ripe banana, mashed
50g dark chocolate, melted
1 tsp vanilla

150g dark chocolate
120g pure cream


Preheat oven to 170C and line a 12 cup muffin tin with cupcake papers. Combine the dry ingredients in a medium sized bowl and set aside. In a large bowl beat together the butter and the sugar until blended and then beat in the eggs one at a time. Add the banana, melted chocolate and vanilla and mix well. Add the flour mixture a third at a time and stir well. Fill the cupcake papers 2/3 full and then bake for 18-20 minutes, or until a cake tester inserted into the cupcakes comes out clean. Cool the cupcakes on a wire rack and then top with ganache.

To make the ganache chop up the chocolate into small pieces, or even better whizz it in the food processor. Heat the cream in a saucepan until it reaches boiling point and then remove from heat and pour it over the chocolate, whisking until the chocolate is melted and the ganache is thoroughly combined. It may be quite runny so continue to whisk every few minutes until the ganache is a consistency appropriate for spreading.

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