Member recipe

Chocolate and Banana Cupcakes

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Cooking time

Prep: 10 minutes Cook: 45 minutes Making Buttercream icing

Skill level



12 regular cupcakes

A really good recipe for afternoon tea on a chilly wet day.

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  • 125g unsalted butter, at room tempurature
  • 250g caster sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 250g plain flour
  • 2 teaspoons baking powder
  • 4 ripe bananas, mashed
  • 175g good dark chocolate (70% cocoa solids) btoken in small pieces

To Decorate (optional)

  • Chopped walnuts
  • 600g chocolate buttercream icing


  1. Preheat the oven to 160°C(fan)/180°C/350°F/gas mark 4 and line a 12 hole muffin tin with the appropriate size cupcake cases.

  2. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth. Add the eggs and vanilla and beat together. Add in the flour and baking powder and beat again until all well combined. Stir in the mashed bananas and chocolate pieces using a wooden spoon.

  3. Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for about 25 minutes. To check if they are cooked insert a skewer into the centre of one of the cakes and it should come out clean.

  4. Remove from the oven and leave them in their tins for 10 minutes then take them out and place to cool on a wire rack.

  5. Once completely cool, ice with the chocolate buttercream icing and sprinkle on some chopped walnuts. Alternatively, serve with no icing for a breakfast treat.

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