Chocolate Banana Cupcakes

Ingredients for 1 servings:

• 100 g dark chocolate
• 125 g butter
• 2 m.-sized eggs
• 175 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 125 g sour cream
• 125 ml milk
• 200 g flour
• 1 packet of baking powder
• 50 g cocoa powder
• 2 medium-sized bananas, approx. 150 g
• 250 ml banana nectar
• ½ pack of vanilla pudding powder
• 2 tbsp cornstarch
• 2 tbsp sugar
• 120 g butter, soft
• 250 g mascarpone
• 1 tbsp powdered sugar
• Chocolate decoration and/or banana chips as decoration

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

For the muffins, melt the dark chocolate and butter in a double boiler. Beat the eggs, sugar, vanilla sugar, and a pinch of salt until frothy. Carefully stir the melted chocolate butter, sour cream, and milk into the egg mixture. Mash the banana with a fork and stir it into the batter. Mix the flour with the cocoa powder and baking powder and fold into the mixture. Finally, add the chocolate pieces to the batter. Line a muffin tin with cases and fill them with about 2/3 of the batter. Bake the muffins for about 25 minutes at 180°C (top/bottom heat) (use a skewer to check if the mixture is full) and let cool. For the topping, mix 50 ml of juice with the pudding powder, cornstarch, and sugar. Bring the remaining juice to a boil in a saucepan and add the mixed pudding mixture. Bring everything back to a boil briefly and then transfer to a bowl. Allow the mixture to cool to room temperature, stirring occasionally. Whip the pudding with a mixer and stir in the softened butter. Finally, briefly fold in the powdered sugar and mascarpone. Fill the topping into a piping bag fitted with a star nozzle and pipe onto the muffins. It’s best to refrigerate the cupcakes overnight to allow the topping to set. Finally, arrange chocolate sticks, zebra strips, or banana chips on the cupcakes and serve. This batch makes enough for approximately 24 cupcakes.