Filled Banana Split Cupcakes

Ingredients for 1 servings:

• 150 g chocolate
• 120 g butter, soft
• 3 eggs
• 150 g sugar
• 75 g flour
• 75 g banana(s)
• 2 bananas
• 250 g mascarpone
• 75 ml cream
• 2 packets of vanilla sugar
• 1 pack of cream stiffener
• 1 tbsp eggnog

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

for a 12-cup muffin tray

Preheat the oven to 180°C (top/bottom heat). For the batter, melt the chocolate and butter in a saucepan over a bain-marie. In a second bowl, whisk the eggs and sugar until the mixture is light and fluffy. Add the chocolate-butter sauce and mix everything together. Then fold in the flour and mix well. Mash the banana with a fork and add the pieces to the batter. Line a 12-hole muffin tin with baking cups and fill each one 2/3 full with batter. Bake in the preheated oven for about 5 minutes on the middle rack. Add the Cucaps (if using) and bake the muffins for a further 15 minutes. Let the muffins cool on a wire rack and then remove the Cucaps from the muffins. Without Cucaps, bake the muffins without a break for about 20 minutes, let them cool, and scoop out some of the muffins for the filling. While the cake is baking, beat the cream, vanilla sugar, and cream stiffener for the topping with a hand mixer until stiff. Then, in a separate bowl, beat the mascarpone and egg liqueur until smooth. Carefully fold the cream into the mascarpone and chill in the refrigerator for 30-60 minutes. Cut the bananas into small pieces and fill the cupcakes with them. Take the topping out of the refrigerator and fill it into a piping bag fitted with a star nozzle. Pipe the cream onto the cupcakes. To decorate, add chocolate shavings, chocolate-covered bananas, a pipette of egg liqueur, honey, or nuts to the cupcakes as desired. Tip: You can raid your pantry for this recipe. Chocolate bunnies or Santa Clauses are ideal, but chocolate bars can also be used.