CHOCOLATE AND BANANA CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (230 g) (8.1oz) flour

3⁄4 cup (70 g) (2.5oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 banana

1 tsp vanilla extract

6.5 ounces (200 g) soy milk

2⁄3 cup (130 g) (4.6oz) sunflower oil

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese and 50 percent chocolate

1 banana

Sugar

NUTRITIONAL VALUES

Calories: 571kcal
Fat: 33.8g (14.7g S.Fat)
Carbs: 61.5g
Protein: 8.8g
Sugar: 39.2g
Sodium: 496mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). Peel the banana and cut it into 38-inch-wide cubes (1 cm). Combine the soy milk, oil, vanilla extract, and banana in a mixing bowl. Using a wire whip, whip it until smooth. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Peel and cut the banana into slices to make the decoration. In a small saucepan, caramelise a little sugar over low heat. Add the banana slices in a single layer and caramelise for a few seconds on both sides. Take out and set aside.

Top each cupcake with a banana slice and decorate with creamy cheese and 50% chocolate. Put them in the fridge for a couple of hours.