Chocolate and banana cupcakes just got spookier
What better way to celebrate Halloween than with some delicious chocolate and banana cupcakes. These cupcakes are so simple to make and are incredibly moist. I love them. What’s also great is the super simple chocolate spiderweb icing. Who can say no to a nice crunchy chocolatey topping? No one, that’s who! They are super fun to make, and I’m sure if you have children, they will have a blast recreating the spiderwebs on top. You can even create a bit of a production line. Someone to put the first layer of chocolate on top, the next person creating the chocolate lines, and the last person recreating the all-important “spiderweb” look. There is nothing better than indulging in these spiderweb chocolate and banana cupcakes.
Great use of overripe bananas
These chocolate and banana cupcakes are another fantastic way of using up those overripe bananas. I love finding new ways of using up this delicious fruit, be it within my banana bread or my ultimate banana muffins. But these cupcakes feel somewhat naughty. I mean, you’re combining two incredible flavours! Of course, you can put various other fillings inside, including some nuts, chocolate chips, or even raisins if you want. The choices are endless!
Equipment I use
Realistically, the only equipment you need to make these super quick chocolate and banana cupcakes is a bowl and spatula to mix everything. A whisk can also be used, and I would probably recommend one over a spatula initially, so the mixture is light and aerated. Another helpful tool (and.. I say tool lightly) is a toothpick. This will help you greatly when creating the spiderweb on top of the cupcake. As well as this, a piping bag with a small tip is also helpful for “drawing” the rings on top more accurately.
Ingredients
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For the cupcakes
- For the frosting
Instructions
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For the cupcakes
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Preheat the oven to 180°C and line 2 cupcake trays with cupcake liners, set to the side.
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In a bowl, add the bananas and mash until fine. Add the eggs and mix until combined. Add the sugar and mix on medium setting until light and fluffy.
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Add the buttermilk, water, and oil and mix until just combined.
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Sift the flour, cocoa powder, baking soda, and salt and mix until just combined. Don’t overmix at this stage. The mixture will be very runny, this is normal!
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With an ice cream scoop, scoop ¾ scoops into each liner, until ¾ full. Bake for 18 - 20 minutes or until a toothpick comes out clean (the toothpick can be moist, but it needs to come out clean!). Leave in the cupcake tray for 4 - 5 minutes then transfer to a wire rack to cool completely.
For the frosting
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Melt the chocolate in a pan over very low heat until just melted. Alternatively, melt in 20 - 30 seconds in the microwave, mix and put in the microwave again for another 20 - 30 seconds until fully melted.
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Pour half of the white chocolate into one bowl, and half of the dark chocolate into another bowl. Pour the remaining white and dark chocolate into 2 separate piping bags with a small tip.
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With a spoon, scoop some chocolate onto the cupcake and spread out.
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With the opposite type of chocolate, pipe 3 circles onto the cupcake, increasing in size.
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With the toothpick, gently drag from the centre to the middle of the design to the edge, continue going around the cupcake to create a spiderweb. Repeat this process with the other cupcakes. Alternate between spoonfuls of white with dark lines and dark chocolate with white lines.
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Leave to cool. Enjoy!
