The only thing better than banana chocolate cupcakes are banana chocolate cupcakes with chocolate ganache frosting
I saw this recipe on Buzzfeed Food as part of a ‘healthy muffin tin recipes’ video and have had it saved on Facebook for nearly 5 months. For me, that’s a very long time to have a recipe sitting in the back of my mind without ever trying it. I usually test out a recipe within a few days of seeing it, or else I know it will get lost in the chaotic pit that is my bookmarks, never to see the light of my computer screen again. But this recipe (or rather, video) was different. I found myself going back to it time and again, watching it from start to finish, drawn to it like the hungry little gremlin that I am.
I needed an excuse to bake the cupcakes – a party or a birthday – because I knew my boyfriend and I would polish off all 12 if it were up to us and we had no-one to share them with. This excuse came in the form of my friend’s house-warming party a few weeks back, and oh my god I was so relieved. I couldn’t wait to try out one of the recipes, and I decided on the banana chocolate cupcakes because chocolate. They came out perfectly. Thick, creamy and a little stodgy, they’re more like brownie-cakes than actual cupcakes, but are so tasty. The cupcakes themselves aren’t very sweet, so the chocolate ganache frosting on top finishes them off nicely!
Banana Chocolate Cupcakes
- 2 bananas
- 2 whisked eggs
- ½ cup milk
- ½ cup plain yoghurt
- ½ cup syrup
- 1 tsp vanilla essence
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup cocoa powder
- ½ tsp salt
- ¾ cup heavy cream
- 1 cup chocolate chips
Preheat oven to 180 C°. Line a cupcake tray with paper cups and spray with non-stick spray
Using a fork, mash the bananas in a large bowl. Add the eggs and whisk to combine. Pour in milk, yoghurt, maple syrup and vanilla, and stir
Sift in the flour, baking powder, baking soda, cocoa powder and salt. Stir until the mixture is properly combined, without over-mixing the batter
Fill the paper cups to just above ¾ of the way and bake for 30 minutes. When the cupcakes are done, remove from the oven and let them cool
Heat cream on the stove until it starts to boil, then remove from heat. Stir in the chocolate chips. If the chips are not melting properly, then put back on the heat but remove when it starts to bubble
Once properly combined, remove from heat and let it set for 20-30 minutes or until it reaches desired consistency. The longer you let it rest, the harder and more spreadable it will become
Spread the ganache onto the cupcakes once the cupcakes are properly cooled
- Don’t open the oven before 30 minutes. I made the mistake of doing this at around 20 minutes and they caved in a little.
- Apply plenty of non-stick spray because I found I had trouble removing the cupcakes from the paper cups.