Thursday, 20 December 2012

Chocolate Banana Cupcakes with Cream Cheese Frosting

These cupcakes have not been 'dressed up' for Christmas but they taste great.

Whenever my bananas are over ripe in the fruit bowl and if I don't have time to bake I just put them in the freezer where they turn completely black. Then when I'm ready to use them in my baking I take them out and within an hour they are ready to use.

This super moist cupcake recipe is lovely. It combines the sweetness of ripe mashed bananas with cocoa powder and to make it even more heavenly, the cake is frosted with a smooth and creamy  cream cheese frosting. These cupcakes are very popular in my house and I'm sure you will love them to.

Enjoy xxx


makes 18 cupcakes


115g unsalted butter at room temperature
3/4 cup caster sugar
1 teaspoon vanilla essence
2 eggs at room temperature
1 1/2 cups plain flour
1 teaspoon bicarb soda
1/4 teaspoon salt
1/4 cup dutch processed cocoa powder
3 large mashed bananas
1/2 cup sour cream


  1. Preheat the oven to 180 degrees or 160 degrees fan forced. Line a cupcake tray with paper cases.
  2. Sift together flour, cocoa powder, bicarb soda and salt in a bowl. Set aside.
  3. Beat the butter, sugar, vanilla and a pinch of salt with a mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides as necessary.
  4. Add the mashed bananas and mix at low speed until blended.
  5. Add the flour mixture at low speed in three additions, alternating it with the sour cream in two additions. Avoid over mixing by using a spatula to mix the batter at the end.
  6. Scoop mixture in to lined cupcake tray or see note* on how I do it.
  7. Bake for 20 - 25 minutes or until a skewer comes out clean when poked in the middle of the cake.
  8. Leave cupcakes in the tray for 10 minutes before turning on to a wire rack to cool completely.


See cream cheese frosting recipe
    Recipe adapted from

    *Note: To make getting the cupcake mixture in to the cupcake liners a little easier I use a large disposable piping bag and fill it with the batter. I then snip the end off the piping bag and pipe the batter in to the cupcake liners.


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