Moorish Chocolate Frosted Banana Muffins

We just love these banana muffins made even more irresistible with a layer of chocolate frosting on top.

Banana Muffins

Ingredients

Makes approx 12 muffins (in cupcake cakes) or 6-8 (baked in muffin cases)

• 125g butter (room temperature)
• 75g sugar
• 2 large organic eggs
• 1 tsp vanilla extract
• 350g plain flour
• 1 tsp baking powder
• ½ tsp bi-carbonate soda
• a pinch of salt
• 2-3 ripe mashed bananas
• A little milk

To make ...

Pre-heat the oven to 180C. Place cupcake/muffin cases in cupcake baking tin. If using a standard baking tray make sure the cases do not touch.

1. Cream butter, sugar and vanilla extract together with an electric whisk until the mixture is light and fluffy. Gradually add one egg at the time.
2. In a separate bowl sieve the flour and combine with the baking powder, bi-carbonate soda and salt
3. Carefully stir in the dry ingredients and the mashed bananas into the butter, sugar and egg mixture. You might need to add a little milk if the batter is very dry.
4. Divide the mixture between the cupcake/muffin cases and bake for 16-18 minutes, check with a skewer to see if the cupcakes are ready. Leave to cool on a wire rag before frosting.

Chocolate Frosting

Especially delicious on chocolate cupcakes and banana muffins.

• 250g dark chocolate – if making the cupcakes for a children’s birthday, use good quality milk chocolate, such as Green & Black’s or Belgium milk chocolate
• 250ml double cream or whipping cream.

To make ...

1. Chop the chocolate into small pieces and place in a heatproof bowl. Heat the cream – be careful to avoid it boiling.
2. Poor the cream over the chocolate pieces, leave to sit for 5 minutes before using a electric wish to stir the frosting into a shiny, even frosting.
3. Smear a large helping on each cake or for a professional look, use a ‘bag’ to create small chocolate master pieces.

Enjoy!

Download Moorish Chocolate Frosted Banana Muffins Recipe in pdf format (170kb)