This recipe came from two past-their-best bananas sitting in the fruit bowl, guilting me into not allowing them to go to waste. The same cannot be said of the Mars bars.
I always find that recipes yield too much icing, and it ends up sitting in the fridge unused. This recipe will make just enough icing for 6 muffin-sized cupcakes – if you like more icing than in these photographs, double the icing recipe.
Banana and Mars Bar Cupcakes
For the cupcakes
- 2 ripe bananas
- 60 mL milk
- 1 large egg
- 1 tspn vanilla extract
- 2 tbspn golden syrup
- 75 g caster sugar
- 50 g butter
- 15 g cocoa powder
- 150 g plain flour
- 1 tspn baking powder
- 1 Mars bar (chopped into little pieces)
For the icing
- 75 g butter
- 1 Mars bar
- 50 g dark chocolate (70% cocoa solids)
- 100 g icing sugar
- ½ tspn vanilla extract
- 6 Maltesers for decoration
Preheat the oven to 170 °C (fan)
Mash the bananas into a paste and whisk in the eggs, milk, vanilla extract and golden syrup.
In a separate bowl, cream the butter and sugar together until they form a smooth and soft mixture.
Sift in the cocoa powder, flour and baking powder to the butter and sugar mixture. Add the banana mixture and beat everything together.
Fill 6 muffin cases with the mixture and push chopped pieces of a Mars bar into the centre of the cupcakes.
Bake in the oven for 20 mins.
For the icing, place a bowl over a pan of boiling water (bain marie) and melt the dark chocolate and Mars bar. (Make sure no steam gets into the chocolate or it will sieze – if this does happen, add 1 tspn of sunflower oil to the siezed chocolate to try rescue it).
In a separate bowl, cream the butter and icing sugar into a smooth mixture.
Add the vanilla extract and melted chocolate/Mars bar mixture and combine well.
Using a piping bag affixed with a star tip, start at the centre of the cupcake and work your way outwards in circles. Top each cupcake with a Malteser.
Tag @thecorkfork on Instagram if you try this recipe.