banana and chocolate cupcakes
Bananas work so well when used in baking, as they become almost caramel-like when they cook. Chocolate Frosting works particularly well with these, but Vanilla Frosting or Cream Cheese Frosting can also be used.
- 1 cup all-purpose plain flour
- a scant ¾ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- a pinch of salt
- 5 tablespoons unsalted butter, at room temperature
- ½ cup whole milk
- 2 eggs
- 1 ripe banana, peeled and mashed
- 1 quantity Chocolate Frosting
- 1½ oz. bittersweet chocolate, grated with a cheese grater into shavings
a 12-hole cupcake pan, lined with paper cases
Makes 12
Preheat the oven to 325°F.
Put the flour, sugar, baking powder, cinnamon, ginger, salt, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the eggs and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Stir in the mashed banana by hand until evenly dispersed.
Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until light golden and the cake bounces back when touched. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
When the cupcakes are cold, spoon the Chocolate Frosting on top and finish with the chocolate shavings.