Friday is finally here and how do we celebrate it?! How about with some yummy Chocolate Chip Cupcakes with a smooth Vanilla Bananalicious Topping??!! 😀 Yummy in your Beach 2013 Sugar and Spice tummy!! 😀
Recipe (makes 12 cupcakes)
- 65 g unsalted butter
- 0.75 dl granulated sugar
- 1 egg
- 2.25 dl plain flour
- 1 teaspoon baking powder
- 4 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla sugar
- 1 dl whole milk
- 50 g chocolate chips
- 3 cups icing/confectioners’ sugar, sifted
- 80 g unsalted butter
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract with seeds
- 1 mashed banana
Preheat the oven to 175 degrees C (325 degrees F) Gas 3.
Place 12 paper cases onto a baking sheet.
Stir the sugar and butter until fluffy in a bowl. Add the egg and continue to whisk. Pour the cocoa, vanilla sugar, baking powder and flour into the bowl. Add the milk and continue mixing for a couple more minutes until the mixture is smooth. Finally, stir in the chocolate chips until everything is just incorporated.
Spoon the mixture into the paper cases until two-thirds full.
Bake in the middle of the oven for 15 minutes.
Leave the muffins to cool slightly in the pan before turning out onto a wire rack to cool completely.
Beat the icing/confectioners’ sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed.
Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a little at a time. . Once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, at least 5 minutes. Finally, pour in the mashed banana and give it a good old stir until everything is just incorporated.
Use a piping bag to pipe a bit of the topping on top of the cupcakes. Don’t pipe out too much.
Happy Cupcake and Friday Baking Everyone! 😀