Choc-Chip Banana Cupcakes

Okay, so I LOVE banana cake. I can confidently say that choc chip banana loaf is my all-time favourite and these cupcakes are a really cute alternative! I wasn’t sure of the recipe at first because the cupcakes on their own are very sweet but with the dark, smooth, slightly bitter ganache on top, it balances out perfectly and they go down a treat.

Choc-Chip Banana Cupcakes
Choc-chip banana cupcakes
For the cupcakes
  1. 225g unsalted butter, softened
  2. 225g caster sugar
  3. 225g self-raising flour
  4. 4 eggs
  5. ¼ teaspoon nutmeg
  6. 225g mashed ripe bananas
  7. 150g dark chocolate chips
For the ganache
  1. 300g dark chocolate, broken into small pieces
  2. 150ml double cream
For the cupcakes
  1. Preheat oven to 175°c /Gas mark 4 and put 18 paper (or silicon if that’s your jam) cupcake cases into cupcake or muffin tins.
  2. Put the butter, sugar, flour, eggs and nutmeg into a large mixing bowl and go at it with an electric mixer until it’s smooth. (That’ll probably take a minute or so but if you decide to go by hand, it might take a bit longer.)
  3. Stir in your mashed bananas until they’re well combined (it’ll make the mixture look a bit porridgy but don’t worry about that). Then stir in the chocolate chips.
  4. Spoon the batter into the cases and try to make them even. (If you’re going for professionally identical cupcakes, I’d suggest using an ice cream scoop or piping bag to make the amounts in each case super even.)
  5. Bake the cupcakes for 20-30 minutes, they should be a little risen and spongy but not gooey. Cool them in the tins for at least 5 minutes then transfer them to a cooling rack until they’re cold.
  6. [TIP] In the baking/cooling hiatus, it is always a good idea to have a clear up and prepare whatever frosting you are using
For the ganache
  1. Put your chocolate in a medium sized bowl then heat the cream in your smallest saucepan until its bubbling gently but don’t boil it. Once it’s hot, take it off the heat and pour it quickly over the chocolate pieces and stir quickly until the cream has melted all the chocolate and you’re left with smooth, silky heaven-in-a-bowl.
  2. Once the cupcakes are cool, spread your ganache on in whatever fashion you like: rustic-style or fancy piping. Take liberties with the decoration and make it your own but if you are in need of inspiration, you could place a banana chip on top or coat them in white choc-chips, totally up to you!
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About me

Hi,meg-2

I’m Megan – a British A-level student with a serious love of baking.

I’ve loved baking from a young age and still feel that there’s nothing better than whipping up a bake in my spare time to satisfy the sweet tooth of anyone around. If you’re craving cake, I’m your girl! Baking is a relaxing hobby, but there are times those dreaded kitchen catastrophes cause meltdowns and it just doesn’t go to plan. My hope for this blog is that I have all those disaster moments first, so you don’t have to! That way, baking can be your relaxing hobby.

In addition to plenty of home baking, my claim to fame is being the reigning champion of the Cakes vs Pies competition at Children in Need’s Carfest. I baked a 3-tier festival themed cake which was judged by Paul Hollywood and Mary Berry themselves! As y­­ou can see I was over the moon when I won …

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Mary Berry, myself and Chris Evans

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It was a great day, but getting that cake right was not plain sailing! In fact, at one point there was total cake collapse! But in true Bake Off style I picked myself up and got there in the end.

I will be posting recipes, tutorials, hints & tips – anything baking related that takes my fancy! Please feel free to comment and suggest ideas 🙂

I look forward to baking with you soon,

Megan

(Notes of Nutmeg)

P.S. Birthday cakes are a favourite of mine, so here are some of my Best Birthday Bakes!

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