Total Time
45mins
Prep 20 mins
Cook 25 mins

Baking is a great way to spend a Saturday afternoon and these tasty treats are well worth the effort.

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C
  2. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
  3. Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy.
  4. Add the eggs, 1 at a time, beating well after each addition until just combined.
  5. Add the banana and chocolate and stir until well combined.
  6. Use a large metal spoon to fold in the flour and milk until well combined.
  7. Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces.
  8. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.
  9. Chocolate Frosting:.
  10. Place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) and Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth.
  11. Set aside for 30 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 2 hours or until almost firm.
  12. Use an electric beater to beat the chocolate mixture until pale and fluffy then use a round-bladed knife to spread the cupcakes evenly with frosting.
  13. Sprinkle with chocolate curls and serve.
  14. Source.
  15. Australian Good Taste - April 2006 , Page 98.