Choconana Cupcakes

6 Nov

I used to bake plenty of cupcakes a couple of years ago, after attending a workshop organised by the workplace. But I failed miserably at the frosting, really. But my lovely friends have given me recipe books on cupcakes and the beautiful pictures really inspire me to continue baking and get the frosting to be just right. Since I had some balance bananas from the pancakes which I did for breakfast, I decided to try out a new recipe from a book which I’ve received on my 30th birthday.

The recipe is indeed easy and I can say the same applies to the cream cheese frosting. The subtle flavour of banana perfectly complements the cream cheese frosting, so let me introduce you to the Choconana Cupcakes 🙂


  • 225 gm (8 oz) butter, softened
  • 200 gm (7 oz) caster sugar
  • 200 gm (7 oz) sifted plain flour
  • 3 teaspoons baking powder
  • 4 eggs
  • 1/4 teaspoon nutmeg
  • 2 large ripe bananas, mashed
  • 100 gm (3 1/2 oz) dark chocolate chips

Cream Cheese Frosting

  • 250 gm (9 oz) cream cheese
  • 200 gm (7 oz) icing sugar, sifted
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla essence
  • 1 banana, thinly sliced


Preheat the oven to 175 degrees Celsius. Place 18 (or more) paper baking cups in muffin pans.

Combine the butter, sugar, flour, baking powder, eggs and nutmeg in a large bowl and beat with an electric mixer until smooth, about 2 – 3 minutes. Stir in the mashed bananas and chocolate chips until well combined. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

To make the frosting, slowly beat the cream cheese in a large bowl with an electric mixer until it is soft and smooth. Add the icing sugar, lemon juice and vanilla. Beat briskly until smooth and well combined. Swirl the frosting onto the cooled cupcakes. Decorate each cupcake with a banana slice.


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