Chocolate Banana Sundae Cupcakes – Fluffy cake with a devilish topping (completely counter-balanced of course by the banana that makes up at least 100th of your five-a day). A perfect coffee time snack!
Sometimes it’s such a chore having leftover chocolate cake mix. It would be wasteful and irresponsible to throw it away, so I guess I’ll just have to find something to do with it.
Hmmm those bananas need using up. And that cream will never get used before it goes off too.
I’m sure I’ve got a tin of dulce de leche gathering a minute amount of dust at the back of my cupboard (only actually been in there about 5 days).
Brain cogs turning.
Sigh turns to smirk.
That is how this naughty, creamy, chocolatey, large mouthfuls of joy came into being.
I’d been making a chocolate birthday cake with my daughter, and we came to the conclusion that we’d made far too much cake batter. Probably not the toughest chore of my life to figure out what to do with it, but I do like to be melodramatic occasionally (mouth shut please Chris!). It turned out to be a wonderful potential catastrophe 🙂
You might notice I’m trying a few new things with my recipe write-up today:
- I’ve tried using measurements in cups and tbsp/tsp rather than grams. I’ve found that the vast majority of you lovely readers are based in the US. I’ve been getting some requests for conversions – so I figured this change be useful for both US readers and readers from other countries. Please let me know if I’ve got that completely wrong! I’m not sure if I’ll stick to this format or whether using cups and oz’s might be better?
- Finally I’ve included nutritional info at the bottom of the recipe (I know I know! why didn’t I use a salad or something for the first time I did this instead of trying to scare you off the recipe with the sheer number of calories!!). Is this useful? Any feedback would be really appreciated 🙂
Chocolate Banana Sundae Cupcakes Recipe:
Chocolate Banana Sundae Cupcakes
Chocolate Banana Cupcakes:
- 2 cups plain/all purpose flour
- 1 3/4 cups caster sugar
- 3/4 cup cocoa powder
- 2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1 cup water
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 3 large eggs
- 3 small bananas mashed
- 1 1/4 cups double/heavy cream
- 2 small bananas sliced
- 5 tbsp dulce de leche or you could use the homemade caramel from this recipe (with or without the salt
- 4 tbsp chopped hazelnuts
- Preheat your oven to 180c. Take your cupcake trays and line them with 16 cupcake cases.
- Mix the plain flour, sugar, cocoa powder, bicarbonate of soda and salt in a large bowl. This is your dry mix. In a separate bowl, mix the water, buttermilk, vegetable oil, eggs and mashed banana. This is your wet mix. Pour this wet mix into the dry mix and stir until just combined.
- Divide the mixture between your cupcake cases (it will be quite runny). Place the cupcakes in the oven and bake for 20 minutes (until a skewer inserted into one of the cakes comes out clean)
- Once cooked, take the cupcakes out of the oven. Leave to cool for 5 minutes and then place onto a couple of cooling racks to cool completely.
- Whip your cream in a bowl until fairly stiff. Then spoon it into a piping bag and pipe it onto the cupcakes. Place a couple of slices of banana into the cream on each cupcake. Using a spoon or a piping bag, drizzle the dulce de leche on the cupcakes and finally sprinkle on the chopped hazelnuts.
Alternatively you can store in a sealed container in the fridge for a couple of days. If you're doing this, don't put the sliced banana on top until just before serving. . Nutritional Information is per cupcake.
p style=”text-align: center;”>Nutritional info obtained from caloriecount.about.com