It was my beautiful lady-friend Maevie’s birthday yesterday. You may remember her from the Chocolate Raspberry Layer Cake of last year. (If you followed that link, please accept sincere apologies for the horrendous photography). Maevie and I have been friends every since year 3, when she became besties with my twin sister. I can’t believe she’s twenty! It seems only yesterday she and my sister were running around the playground playing their weird little games. While me and my friends played horses or card games, Maevie would go around pretending to eat people saying they were KFC chicken tenders.
I once walked in on her covering my sister in duct-tape telling her she was now a prisoner. Another time I found them playing with little plastic horses and pigs pretending they were Simpson characters. This was in high school! Such good memories ❤ Maevie, like me, loves cake a lot. So I thought the present she would appreciate most would be something of the baked and covered in chocolate variety.
Maevie’s actually a very skilled photographer herself. She’s given me countless tips on why my photos often come out looking like hideous brown blobs. I didn’t want her cupcakes to consist of only shades of brown, but I didn’t really have time to do any fancy icing either. Cue rose petals! There was a big bunch of pink roses on the table and I stole a couple petals to decorate these. If I had more time I would have made sugared rose petals, or maybe designed them a little like this rose cake.
I used David Lebovitz‘ banana cake with mocha frosting and halved it to make these, taking a slightly healthier route with the icing. You can use your favourite vegan chocolate icing, or if you want the original recipe, it just said to melt 140g dark chocolate with 70ml of brewed coffee, then stir in 70g unsalted butter until smooth. The smell of the coffee melting with the chocolate is amaaaaazing. If I ever meet David I swear I might cry from gratitude for all the delicious cakes and ice cream flavours he’s brought into my life.
I’ve given vegan alternatives, most of which I have tested but I used a chickens egg so I can’t 100% assure the chia seeds will make an adequate alternative. There’s only one egg though so I’m sure it will work fine! Also my sister would like everyone to know these were “the nicest cupcakes she’s ever tasted”.
One Year Ago: Rich Chocolate and Caramel Brownies
Banana Cupcakes with Chocolate Icing (Adapted from David Lebovitz)
150g (1 + 1/4 cup) plain flour
1 tsp cinnamon
1tsp baking powder
115g/1/2 cup butter (or 115ml/1/2 cup vegan butter or oil) at room temperature
150g (2/3 cup) white sugar (or honey/agave syrup)
1 medium egg OR 1 tbsp chia seeds blended with 3 tbsp water, at room temperature
2 medium sized super ripe bananas, mashed (about 250g or half a pound)
45g (3 tbsp) yogurt (coconut yogurt for vegan)
For the icing: 250g (half a tub) coconut yogurt mixed with 200g (7 ounces) melted dark chocolate and 2 tbsp runny agave syrup
For the cupcakes, preheat the oven to 180C (350F) and line 8 cupcake holders with liners. Mash the banana with the yogurt and set aside. Cream the butter or oil and sugar or syrup until fluffy and well combined. Set to low and slowly blend in the egg. In a separate bowl, sift the flour, cinnamon and baking powder well. Stir in half the mashed bananas into the butter, then half the flour. Repeat with the remaining halves and stir just to combine. Spoon into muffin cases and bake for 15-18 minutes, until golden and fluffy.
Top with chocolate icing of your choice, and a rose petal if you want 🙂 The recipe makes 8 small cupcakes but can easily be increased for more! Enjoy 🙂