Banana Cupcakes

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The muffin is made from the same batter as our Banana Chocolate Cake , which you can also bake in a loaf tin if you have ripe bananas. It is filled with a banana custard and topped with a delicious banana mascarpone cream. Here we are… Banana Cupcakes!!!
Mmmmhhh my mouth is watering just thinking about it.

These banana cupcakes have been on my mind for a while now. I finally had the opportunity to try them out. My daughter had a farewell party with colleagues who had accompanied her for a year, so she brought these along.

By the way, all the colleagues were very delighted about the delicious treat. The tray came back empty, even though there weren’t that many people. 🙂
I am quite – or very – proud of my creation, I must say 😉
Make sure you try it if you also like bananas and chocolate!

More treats:
Rhubarb Crumble Muffins
Classic Chocolate Cookies
Cherry Hand Pies
Brioche Croissant with Poppyseed Apple Filling
Mohnzelten – An Austrian Speciality With Poppy Seed

Banana Cupcakes
Banana Chocolate Muffins
  • 200 g flour
  • 50 g cocoa powder
  • tsp baking powder
  • 1 tsp baking soda
  • 50 g sugar (caster)
  • 100 g brown sugar
  • a pinch of salt
  • a pinch of cinnamon powder
  • 120 g butter
  • 2 ripe bananas
  • 80 g buttermilk
  • 1 tsp vanilla extract
  • 2 eggs
Banana Custard
  • 400 ml banana nectar (banana juice)
  • 1 tbsp sugar
  • 1 sachet vanilla custard powder (about 37 g)
Banana Mascarpone Cream
  • 250 g mascarpone
  • 1 tsp vanilla extract
  • 60 g powdered sugar
  • 400 g whip (single) cream
  • 6 tsp san-apart or cream stiffener
  • 4 tbsp of cooked Banana Custard
  • 12 banana chips (crisps)
  • some chocolate
Banana Custard
  1. Mix the vanilla custard powder with the sugar and some of the banana nectar until smooth.

  2. Heat the remaining banana nectar in a saucepan.

  3. Whisk in the dissolved custard powder.

  4. Stir until it comes to boil and thickens.

  5. Transfer to another recipient, cover the pudding with cling film (directly on the surface) and leave to cool.

  1. Sift the flour, cocoa powder, baking powder and baking soda into a bowl.

  2. Mix both sugars, salt and cinnamon to the flour.

  3. Melt the butter.

  4. Mash the bananas. (e.g. with a fork)

  5. Stir the buttermilk, vanilla extract and eggs into the melted butter.

  6. Add the butter mixture and mashed bananas to the flour and mix.

  7. Pour the batter into prepared muffin tins. 12 muffins.

  8. Bake in the preheated oven at 200°C for about 25 minutes. Test with a stick.

  9. Leave to cool on a rack.

  1. Mix the mascarpone, vanilla extract, icing sugar and 4 tbsp of the cold custard briefly until smooth.

  2. Pour in the whipping cream while stirring.

  3. Add the cream stiffener or San-apart and whip until stiff.

  4. Put to chill briefly in the refrigerator.

  1. Hollow out the muffins carefully, for later use. The best way is to use an apple corer or a small spoon.

  2. Put the banana custard into a freezer bag (cut off the tip) and pipe into the muffins.

  3. Put the small "lid" back on.

  4. Fill the Banana Mascarpone Cream into a piping bag with a star-shaped nozzle.

  5. Pipe the cream onto the muffins.

  6. Decorate with banana chips and grated chocolate. (It is best to grate the chocolate directly onto the cupcakes with a peeler).

  7. Chill until ready to serve.

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or, so I can see your creations.
Thank you!

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