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2) Mini chocolate banana smash cupcakes (cocoa that won’t stain)

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4- inch cake equivalent makes one 4-inch single-layer or 4 mini cupcakes
  • 40 g all-purpose flour
  • 30 g sugar
  • 1/4 tsp baking powder
  • pinch of salt
  • 1 egg yolk
  • 30 g mashed ripe banana about 1 small banana
  • 20 g melted butter cooled
  • 10 g whole milk
  • 10 g Dutch-process cocoa
  • 1/4 tsp vanilla
  • 40 g unsalted butter soft
  • 60 g powdered sugar
  • 10 g milk
  • 5 g Dutch-process cocoa stiff but pipeable

Method
 

  1. Preheat oven to 350°F. Grease a 4-inch round pan or line four mini cupcake cups.
  2. Whisk flour, sugar, cocoa, baking powder, and salt in a bowl.
  3. Beat egg yolk with mashed banana, butter, milk, and vanilla. Fold into dry mix until just combined.
  4. Spoon into pan or cups, filling to 3/4 full. Bake 14–18 minutes for minis, 20–22 minutes for 4-inch. Cool fully.
  5. Beat butter until smooth. Add powdered sugar, cocoa, and milk. Beat to stiff but pipeable frosting.
  6. Pipe a small swirl on each mini cupcake. Keep away from light fabrics while photographing.