Banana & chocolate cupcakes

Banana & chocolate cupcakes

Total: 40 Min. | Active: 20 Min.
vegetarian
Nutritional value / piece: 498 kcal
, Fat: 31 g
, Carbohydrate: 45 g
, Protein: 7 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Muffins

1 pack Betty Bossi Backmischung Brownies
100 g butter, melted, left to cool
1 egg
4 tbsp water, chilled
1 banana, cut into 8 pieces

Topping

120 g Betty Bossi Couverture Drops dunkel
200 g double cream cheese
2 tbsp Betty Bossi Puderzucker
Purchase ingredients now

Utensils

For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased

How it's done

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.

Good to know
Shelf life: covered in the fridge for approx. 1 day.

How-tos

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

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