Banana cupcakes with chocolate frosting

We’re are invited to a dinner party with friends tonight so I decided to bake a new batch of cupcakes. We had some bananas lying in the kitchen, so I decided to make banancupcakes with chocolate topping – again from the amazing Hummingbird Bakery cakebook.

Here come the recipe; 

Ingredients (16 pieces)

125 g wheat flour

150 grams of cane sugar

1 tablespoon of baking powder

1 teaspoon of ground cinnamon

1 teaspoon of ground ginger

A pinch of salt

75 g unsalted butter, room temperature

1/4 cup of whole milk

2 eggs

125 g banana (weight without peel)

Procedure;

Preheat oven to 170 degrees

Put flour, sugar, baking powder, cinnamon, ginger, salt and butter in a mixer with a flat spatula (or use an electric whisk – that’s all I got, and it works fine) and whisk at low speed until everything is well mixed and sandy in texture.

Slowly pour the milk into the flour mixture and beat well until all ingredients are well blended. Add egg and beat thoroughly. Mash the bananas in a separate bowl and mix them with the rest of the ingredients. I also chopped a  bit of dark chocolate, just because.

Fill paper molds two-thirds with the batter and bake in the preheated oven for 20-25 minutes until they are light golden. Let the cakes cool a bit in the molds and then put them on a rack where they cool completely.

Chocolate Topping

Ingredients

300 g of icing sugar

100 g unsalted butter, room temperature

40g cocoa powder

approx. 3 tbsp. whole milk.

Procedure

Beat the icing sugar, butter and cocoa powder together with a mixer with a flat spatula (or whisk) at low speed until all is well blended together. Add the milk little by little and continue to whip. When everything is well mixed, whisk on high speed the last minute

Decorate the cupcakes and bon appétit.