- 12
Ingredients
- FOR CUPCAKES:
- 1 cup all purpose plain flour
- a scant 3/4 cup sugar
- 1 tblsp baking powder
- 1 teas ground cinnamon
- 1 teas ground ginger
- a pinch of salt
- 5 tblsp unsalted butter, at room temp
- 1/2 cup whole milk
- 2 eggs
- 1 ripe banana, peeled and mashed
- 1 1/2 oz bittersweet chocolate, grated with a cheese grater into shavings for garnish
- FOR FROSTING:
- 2 1/3 cups confectioners' sugar, sifted
- 6 1/2 tblsp unsalted butter, at room temperature
- 1/3 cup unsweetened cocoa powder, sifted
- 2 tblsp whole milk
Preparation
Step 1
FOR CUPCAKES:
1. Preheat the oven to 325.
2. Put the flour, sugar, baking powder, cinnamon, ginger, salt, and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.
3. Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the eggs and beat well.
4. Stir in the mashed banana by hand until evenly dispersed.
5. Spoon the batter into the paper cases until two thirds full and bake in the preheated oven for about 20 minutes, or until light golden and the cake bounces back when touched. let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
6. when the cupcakes are cold, spoon the chocolate frosting on top and finish with the chocolate shavings.
FOR THE FROSTING:
1. Beat the confectioners' sugar, butter, and cocoa together in a freestanding electric mixer with a paddle attachment on medium slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Add the milk to the butter mixture a couple of teaspoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.