Chocolate Banoffee Cupcakes

The lovely ladies at work were giving me suggestions yesterday as to what to use my over-ripe bananas for. Camaryn wanted Banoffee pie where as Alice wanted Banana Cake, so I thought I would come to a sit on the shelf decision and combine both of those to make these banoffee cupcakes. I made them this morning before 6am!! Nothing like an early morning baking session, far better than an early trip to the gym!

I had spent at least an hour last nice searching for a recipe and come across nothing I fancied and then this morning I came across this recipe from kittens in the Kitchen http://kittensinthekitchen.blogspot.com/2008/09/banana-cupcakes-with-chocolate-goo.html

The Recipe - Choclate Banoffee Cupcakes from Kittens in the Kitchen
3 ripe bananas
1 cup plain white flour
0.5 cups wholewheat flour
0.5 cup soft brown sugar
1 tsp baking powder
1 tsp baking soda
6 tbsp groundnut oil
6 tbsp yogurt
1 tbsp honey
2 eggs
1 tsp vanilla extract

For the 'frosting'...
1 tin condensed milk
150g plain chocolate
1 tbsp butter
pinch saltPreheat oven to 165c.

The Mehtod
Prepare the Batter...

1. Sift together the flours, baking powder and baking soda, then mix in the salt.
2. Whisk together the oil and sugar, then beat in the eggs, one at a time. Mash up the bananas with a fork and add to the egg mixture along with the vanilla extract.
3. Add a third of the flour mix, then a third of the yogurt and mix until just moistened. Repeat until flour and yogurt finished!
4. Line muffin tray with cases, and divide the mixture between them.
5. Bake for 15 minutes, or until a skewer comes out clean when inserted into the middle of one.

Now make the frosting

1. Put the condensed milk into a bowl over a pot of simmering water. Gently bring to the boil and cook gently for 5 minutes.
2. Break up the chocolate and add to the milk. Melt it up until you have a gorgeous gooey chocolatey mess.
3. Add the butter and stir gently until combined.
4. Let it cool a bit, then smear on top of cooled cupcakes.