Chocolate Banana Bliss Cakes

This morning I awoke to the sight of a couple of very ripe bananas sitting sadly in my fruit bowl. Poor things!

But instead of making my usual banana bread today, I wanted to try something different, and as I’ve had a craving for chocolate buttercream all week these cupcakes were the result.

They are squidgy inside with a velvety chocolate Swiss meringue buttercream on top – a blissful combo!

 

Chocolate Banana Bliss Cakes

Makes 12 cupcakes

Cake batter

110g unsalted butter – softened

110g golden caster sugar

2 large eggs

110g self raising flour

2 tbsp cocoa powder

1tsp baking powder

2 tbsp milk

2 medium bananas – the riper the better, mashed

Buttercream

2 large egg whites

110g caster sugar (white)

175g unsalted butter – softened but cool and cut into chunks.

100g plain chocolate – melted and cooled

1tbsp milk

  1. Preheat the oven to 160°C fan and fill a 12-hole muffin tray with paper muffin cases.
  2. Cream the butter and caster sugar together until pale and fluffy, and then add the eggs one at a time, mixing well.
  3. Sift the flour, cocoa powder and baking powder into a bowl and add to the egg mixture a third at a time, along with the milk, mixing well to ensure that all the dry and wet ingredients are combined.
  4. In a small bowl, mash the bananas with a fork and then pour into the cake batter. Mix well so that they are well incorporated.
  5. Spoon the mixture into the muffin tray, filling the paper cases about two-thirds full. Place in the centre of the oven and bake for about 20 minutes, until the tops are springy to touch, or a skewer comes out clean. Leave the cakes to cool on a wire rack.
  6. Whilst the cakes are cooling you can make the icing. First melt the chocolate by breaking it into pieces and melt it slowly in a bowl over a pan of simmering water. Once melted, leave it to one side to cool.
  7. Next, place the egg whites and caster sugar into a large heat proof bowl and place the bowl over a pan of gently simmering water. Gently the mix the egg whites and sugar together and keep stirring for about 5-10 minutes until the sugar has dissolved. You can check to see if it has dissolved by rubbing a bit of the mixture between your finger and thumb – if it is smooth then it is ready.
  8. Take the bowl off the heat and then using an electric hand whisk, whisk the meringue for about 5-10 minutes until soft peaks form and the meringue has cooled. Check the bottom of the bowl to make sure it is cool. Next, add in the chunks of butter one at a time and keep whisking until all of the butter is incorporated – the mixture should start to thicken a little. Next add the milk and the cooled melted chocolate and whisk until smooth.
  9. Pipe the icing on top of the cooled cakes and decorate as you wish. I sprinkle a few toasted hazelnuts and add a little mini-egg to the top of each cake.

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