350g(1 3/4 cups) golden caster or granulated sugar
240g(2 cups) plain (all-purpose) floursifted
65g(1/2 cup + 1 tsp) cocoa powdersifted
2tspbicarbonate of soda
¼tspsalt
Topping:
200g(7 oz) dark chocolate
200g(7 oz) white chocolate
Instructions
Preheat the oven to 180C/350F (fan) and line 2 cupcake trays with cupcake cases – you’ll need 16 cases.
Place the bananas in a large bowl and mash them up with a fork.
3 small, ripe bananas
Add in the buttermilk, eggs, water, and oil. Mix together with a hand whisk until combined.
180 ml (3/4 cup) buttermilk, 3 large eggs, 240 ml (1 cup) cold water, 150 ml (2/3 cup minus 2 tsp) vegetable oil
Whisk in the sugar, then add in the flour, cocoa powder, bicarbonate of soda, and salt. Fold together until just combined (be sure to check there are no pockets of flour). The mixture will be wet and runny.
350 g (1 3/4 cups) golden caster or granulated sugar, 240 g (2 cups) plain (all-purpose) flour, 65 g (1/2 cup + 1 tsp) cocoa powder, 2 tsp bicarbonate of soda, ¼ tsp salt
Divide the mixture between the cupcake cases and place in the oven to 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 in the trays and then place onto cooling racks to cool completely.
When you’re ready to decorate, melt the chocolate in separate bowls – either in a bain marie, or by melting in the microwave in 30-second bursts (stir in between each burst).
200 g (7 oz) dark chocolate, 200 g (7 oz) white chocolate
Spoon three tbsp of the melted dark chocolate into a piping bag with a very fine tip. Spoon three tablespoons of the melted white chocolate into a piping bag, again, with a very fine tip.
Take one of the cakes and spoon on a tablespoon of melted white chocolate – so it covers the top.
Now pipe three concentric circles on top, using the dark chocolate. Finish with a dot of the dark chocolate in the middle. Use a toothpick to drag lines from the centre to the outside of the cake to look like a spider’s web. Six or seven lines will be fine.
Repeat with the remaining cupcakes – alternating between a white chocolate base and a dark chocolate base.
Serve immediately with the chocolate still warm, or leave to set before eating.