Bake test: Hummingbird Bakery Banana Chocolate Cupcakes

Smashing through the Hummingbird Bakery cupcake book. At this rate I'll be done with this 101 in 1001 activity before the end of the year.

Another weekend, another brunch. This time Hubby, Mini Me and I visited Mr and Mrs Mee for a long overdue catch up.

And it was another chance to cook up a batch of little cakes. And guess what.. success!!! I managed to get 12 cupcakes from Banana Chocolate Cupcake recipe.

Banana Chocolate Cupcake

Okay. I deviated again from the recipe, and I think it helped. Hubby think it means I can't say I've made that cupcake because I didn't follow it exactly. Bugger him.

To beef up the mixture, I added two, not one banana. And I also added a cup of white chocolate chips. The recipe just wasn't chocolately enough.

I don't normally do this, but here is the recipe with my slight amendments.

Banana Chocolate Cupcakes

Cupcakes
1 cup plain flour
3/4 cup caster sugar
1 tbsp. baking powder
1 tsp cinnamon
1 tsp nutmeg
80g / 5 tbsp unsalted butter at room temperature
1/2 cup milk
2 eggs
2 ripe bananas
1 cup chocolate chips
1/2 cup desiccated coconut

Frosting
300g icing sugar
100g unsalted butter at room temperature
1/3 cup good quality cocoa powder
3 tbsp milk

1. Preheat oven to 170C and line muffin tray with paper cases.
2. Mash banana and mix in coconut and chocolate chips.
3. In a separate bowl, beat the flour, sugar, baking powder, cinnamon, nutmeg and butter until you get a sandy consistency and everything is combined (I manually use a whisk for this).
4. Slowly pour the milk into the flour mixture, beating until all of the ingredients are well mixed. Add the eggs and beat well (scrape any unmixed ingredients from the side as you go).
5. Stir in the mashed banana by hand until evenly dispersed.
6. Spoon the mixture into the paper cases until two thirds full. Generally 1.5 tablespoons of mixture will do it.
7. Bake in the oven for 20 minutes, or until the cake bounces back when touched.
8. Leave the cupcakes to cool slightly in the pan before turning out to a wire rack to cool completely.
9. When the cupcakes are cold, spoon the chocolate frosting on top.
10. Frosting: Beat all ingredients together until the frosting is light and fluffy, about 5-8 minutes. The longer the frosting is beaten, the fluffier and lighter it will become.