Muffins & Cupcakes
For the chocolate cupcakes:
For the filling and topping:
Delicious chocolate cupcakes filled with sweet banana slices and topped with fluffy vanilla cream. Finished with a sprinkle of chocolate cake crumbs, these delightful treats combine rich chocolate flavour with fruity sweetness and a smooth, creamy topping. Perfect for parties, family gatherings or a special afternoon treat.
Prepare the cupcake batter. Arrange the paper cupcake cases on a flat baking tray.
Empty the cupcake mix into a bowl, add the eggs, oil and milk. Mix until the ingredients are combined. Add the chocolate pieces from the small sachet and mix again. Divide the batter evenly between the cupcake cases.
Place the baking tray in a preheated oven (conventional top and bottom heat) and bake at 180°C for 15–18 minutes. Remove the cupcakes from the oven and leave to cool.
Prepare the cream. Pour the chilled milk into a tall mixing bowl, add the contents of the cream mix sachet and beat with an electric mixer until light, fluffy and thick.
Peel the bananas, cut them into slices and drizzle with lemon juice.
Cut the tops off the baked cupcakes and hollow out a hole approximately 3 cm in diameter in the centre of each one. Place a few banana slices inside each cupcake. Top with a generous mound of vanilla cream and sprinkle with the crumbled cake from the removed cupcake tops.
Enjoy!
