John Myers
Chocolate Chilli Banana Cupcake
The perfect chocolate chilli banana cupcake recipe with a picture and simple step-by-step instructions.
For the cream
- 80 g Sugar
- 80 g Liquid butter
- 60 g Unsweetened cocoa powder
- 2 Pc. Bananas
- 2 Pc. Free range eggs
- 0,5 packet Vanilla sugar
- 1 packet Tartar baking powder
- 100 ml Milk
- 1 Knife point Chilli powder
- 2 tbsp Rum
- 300 ml Whipped cream
- 100 g Sugar
- 12 Pc. Small chocolate bananas
- 2 packet Cream stiffener
- 3 tbsp Advocaat
- Peel the bananas and mash them with a fork, mix the pulp with the chilli powder and 2 tablespoons of cocoa powder and leave to stand on the side. The flour, cocoa powder, tartar powder and salt are mixed well in a bowl. Mix the butter with sugar until creamy, add the eggs and rum and stir the whole thing until foamy.
- Stir the milk and banana mash into the butter mixture. Finally, the flour mixture is lifted under the butter mixture. Pour the mixture into a piping bag and line a muffin tin with paper liners. Inject the mixture into the molds and bake for 25 minutes at 180 ° C in a preheated oven. Let the small tartlets cool down completely.
- For the cream, whip the whipped cream until stiff, then carefully stir in the sugar, whipped cream and eggnog. Pour into a piping bag and squirt on the tartlets. Decorate with the small chocolate bananas.
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