Banana & chocolate cupcakes

Total time: 40m
Preparation Time: 20m

For 8 piece

Nutritional Information

Contains 498 Kcal, 7g Protein, 45g Carbohydrates, 31g Fat


  • Muffins
  • 1 pack brownie mix
  • 100 g butter, melted, left to cool
  • 1 banana, cut into 8 pieces
  • 4 tbsp water, chilled
  • 1 eggs
  • Topping
  • 120 g dark chocolate couverture drops
  • 200 g double cream cheese
  • 2 tbsp icing sugar
  • Utensils
  • For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased

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  • Muffins

    Put the cake mix in a bowl, add the butter, egg and water and mix in. Spoon the cake mixture into the paper cases, place on a baking tray. Press one piece of banana into each cake. Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool on a rack, remove the muffins from the tin.
  • Topping

    Place the couverture in a thin-sided bowl and suspend over the gently simmering bain-marie. The bowl must not touch the water. Melt the chocolate and stir until smooth, stir in the cream cheese and icing sugar. Transfer the mixture to a piping bag with a serrated nozzle (approx. 12 mm diameter) and pipe onto the muffins.
  • Shelf life:

    covered in the fridge for approx. 1 day.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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