Banana & chocolate cupcakes

Preparation Time

20 minutes

Cooking Time

25 minutes

Ingredients (serves 16)

• 150g butter, at room temperature
• 155g (3/4 cup, firmly packed) brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 ripe bananas, peeled, mashed
• 1 x 200g pkt good-quality dark chocolate, coarsely chopped
• 300g (2 cups) self-raising flour
• 60ml (1/4 cup) milk
• White chocolate curls, to decorate

• Chocolate frosting

• 1 x 200g pkt good-quality dark chocolate, coarsely chopped
• 125ml (1/2 cup) thickened cream

Method

1. Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana and chocolate and stir until well combined. Use a large metal spoon to fold in the flour and milk until well combined. Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.
3. Meanwhile, to make the chocolate frosting, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth. Set aside for 30 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy.
4. Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.

Baileys chocolate fudge

Preparation Time

10 minutes

Cooking Time

20 minutes

Makes

16

Ingredients

• Melted butter, to grease
• 1 x 395g can sweetened condensed milk
• 100g butter, cubed
• 255g (1 1/4 cups) brown sugar, firmly packed
• 2 tbs glucose syrup
• 150g good-quality dark chocolate, finely chopped
• 60ml (1/4 cup) Baileys Original Irish Cream liqueur

Method

1. Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
3. Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
4. Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions

Banana chocolate cake

Ingredients (serves 8)

• 1 1/2 cups wholemeal self-raising flour
• 3/4 cup self-raising flour
• 2/3 cup cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 1 cup caster sugar
• 2 eggs, lightly beaten
• 2 large, over-ripe bananas, mashed (see note)
• 3/4 cup buttermilk
• 1/2 cup vegetable oil

• Icing

• 1 1/2 cups icing sugar mixture
• 1 tablespoon cocoa powder
• 2 to 3 tablespoons milk, warmed

Method

1. Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin. Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.
2. Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
3. Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
4. Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides. Stand for 20 minutes or until icing sets. Serve.

Notes & tips

• You will need 1 cup mashed banana.

How to melt chocolate

Is melting chocolate the bane of your cooking existence? Follow these simple bain-marie tips and melt chocolate like a pro every time.


Step 1: Finely chop chocolate and place in a heatproof bowl that fits snuggly in a saucepan (this stops water spraying into the chocolate).

Step 2: Half-fill saucepan with water and bring to a simmer. Place bowl on top, making sure it doesn't touch water (or it will overheat).

Step 3: Stir with a metal spoon until melted. Avoid wooden or plastic spoons - these retain moisture that makes chocolate seize (harden)

Flourless chocolate cake

Ingredients (serves 8)

• 200g butter, chopped
• 250g dark chocolate, chopped
• 4 eggs, separated
• 1 cup caster sugar

Method

1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm (base) round springform cake pan. Line base and side with baking paper.
2. Place butter and chocolate in a heatproof bowl over a pan of simmering water (make sure bowl doesn't touch water). Stir over low heat until smooth.
3. Using an electric mixer, beat egg yolks and 1/2 cup sugar for 5 minutes or until thick and creamy. Beat eggwhites in a separate bowl until soft peaks form. Gradually beat in remaining sugar until dissolved.
4. Add chocolate mixture to egg yolk mixture. Mix to combine. Add one-quarter of the eggwhite mixture. Mix well. Fold in remaining eggwhite mixture. Pour into prepared pan. Bake for 50 minutes or until top is firm to touch and a skewer inserted into centre has moist crumbs clinging. Cool cake in pan. Serve.

Notes & tips

• Dust with icing sugar mixture.