Amelie’s Banana Choc Chunk Cupcakes

As with most kids who like to cook, Miss 7 loves baking, and that’s where her culinary career started – helping me make cakes and muffins. It’s simple and easy, and has a fabulous reward at the end – of course kids love it! However, Miss 7 isn’t really much of a cake person (unless we’re talking chocolate cake!), but she is an attention-loving person. She’ll shamelessly admit that she loves cooking, not for the end result, but for the credit. Chefs and their egos start young, it seems!

This recipe is pretty foolproof – remove the chocolate and the bananas, and you’re left with a moist and tasty basic cupcake recipe that you can pretty much add anything too. I can’t even remember where I found that particular recipe, but for the past 15 years or so, I’ve stayed pretty loyal to the flour, butter, egg, milk and sugar ratios, because it’s never failed, and everybody seems to love it. Then, a world of toppings and additions await, and the sky’s the limit.

I have calculated that the base cake recipe has 200 calories, so with the addition of the banana and chocolate, each muffin is about 240. I hesitate to become too technical with these because after all these years, I barely measure anything anymore. I tend to just estimate the calories of whatever I add to the base and call it a day. I mean, I’m not eating them when I’m being particularly fastidious about my food intake, anyway.

Makes 18 smallish cupcakes.

Ingredients

2 large bananas, peeled and broken into large pieces

125g butter

3/4 cup raw sugar

1tsp vanilla extract

2 eggs

2 cups self raising flour

1/4 cup mik

1/2 cup chocolate buttons (we used Nestle melts), chopped coarsely. There’s no reason you can’t use choc chips, but the large, uneven chunks have a charm of their own.

Method

  1. Preheat oven to 180C and line 2 muffin pans with 18 patty cases.
  2. Beat bananas until they form a soft mush – I use my stand mixer for this. Add butter, sugar and vanilla, and beat until well combined.  The mixture will be very wet.
  3. Add eggs one at a time, beating after each addition until well combined.
  4. Sift flour into mixture and stir gently to combine.
  5. Gently fold in choc chunks.
  6. Spoon mixture into prepared pans and bake for 20 minutes, or until an insterted skewer comes out clean.
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