I’ve got a bit of a story behind these cupcakes!
I had some friends round to dinner a few weeks ago and had made some of my ‘special’ chocolate sauce to go with caramelised bananas and ice cream. However, due to various reasons… (including plastic meltage, and my utter inability to find decent ice cream anywhere!) we decided to go with banoffee pie instead… leaving me with a glut of gooey chocolatey lushness tempting me from the fridge.
My special chocolate sauce is incredibly simple, and sounds a little horrific… but I haven’t met anyone yet who doesn’t like it. It’s perfect for a quick dessert on top of ice cream. Or dip pears in it to pretend you’re healthy… 😉
So, the following day I had some bananas going just past ripe and a pot of chocolate goo. Inspired by Dee’s banana loaf, I decided to knock together some cupcakes before I went to the pub to meet some friends. And being the good friend that I am, it would have been churlish not to take along a few for them to sample. (Note, banana and chocolate don’t go too well with beer 😉 So eat ’em first, drink later!)
Anyway, beer drinking tips aside, we were happily sat at the pub and onto our second pint when I remembered about my cupcakes. I handed them out… we had one each… when a guy across the table asked for a taste! As I was feeling slightly sick from all the requisite tasting (see below) I was quite happy to give up mine. Just as well really, as it turns out he has just taken over a nearby cafe and was looking for someone to help out with some real home cooking!
So for the last couple of weeks I’ve been baking up a storm – and have a whole load of stuff to show you. It’s been fun – but I can’t tell you how tough it is to bake up a whole gooey chocolate cake, then give it away with barely a taste… Well, except from the bowl, of course! 😉
Makes 12 cupcakes!
- 3 ripe bananas – this is not the place for green or hard nanas!
- 1 cup plain white flour
- 0.5 cups wholewheat flour
- 0.5 cup soft brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 6 tbsp groundnut oil
- 6 tbsp yogurt
- 1 tbsp honey
- 2 eggs
- 1 tsp vanilla extract
- pinch salt
Preheat oven to 165c.
Prepare the Batter…
Sift together the flours, baking powder and baking soda, then mix in the salt.
Whisk together the oil and sugar, then beat in the eggs, one at a time. Smoosh up the bananas with a fork and add to the egg mixture along with the vanilla extract.
Add a third of the flour mix, then a third of the yogurt and mix until just moistened. Repeat until flour and yogurt finished!
Line muffin tray with cases, and divide the mixture between them.
Bake for 15 minutes, or until a skewer comes out clean when inserted into the middle of one.
For the ‘frosting’…
- 1 tin condensed milk
- 150g plain chocolate
- 1 tbsp butter
Put the condensed milk into a bowl over a pot of simmering water. Gently bring to the boil and cook gently for 5 minutes.
Taste a wee bit of the condensed milk to make sure it’s ok. Is it? Best check again, just to be sure…
Break up the chocolate and add to the milk. Melt it up until you have a gorgeous gooey chocolatey mess.
Probably should taste it again – make sure it’s chocolatey and gooey enough. It is? Sure?? Go on, check again…
Add the butter and stir gently until combined. Have another couple of taste tests. Maybe dip in a strawberry or marshmallow… if you happen to have any lying around…
Let it cool a bit, then smear on top of cooled cupcakes.
There should be some left to have with ice cream. Or straight from the bowl – it’s your call 😉