Chocolate · Cupcakes

Dark Chocolate and Banana Cupcakes with Cookie Butter Frosting

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For the cupcake:

Recipe tweaked from Joy of Baking


  • 85g caster sugar
  • 130g plain flour
  • 35g valrhona cocoa powder
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 large egg
  • 1 medium sized banana (mashed)
  • 120ml warm water
  • 60ml milk
  • 60ml vegetable oil
  • 1 tsp vanilla extract


  1. Preheat oven to 180C/350F/Gas mark 4
  2. Mix the oil, sugar and vanilla extract together until combined
  3. Whisk in the egg, milk, water and banana until well mixed
  4. Fold in all the dry ingredients. Be careful not to over-mix as this will cause the gluten to develop and make the batter too thick
  5. Fill the cupcake cases until 3/4 full, and bake for 12-17 minutes or until skewer comes out clean

*As each oven is different, the baking time may vary. So make sure to keep an eye on the cupcakes after 10 minutes of baking.

For the Swiss Meringue Buttercream frosting:


  • 3 egg whites
  • 50g caster sugar
  • 120g cold unsalted butter, cubed
  • Electric whisk (you must have this!)
  • 3 tbsp cookie butter/ speculoos spread


  1. Whisk the egg whites and caster sugar over a double boil until mixture is warm and all the sugar has dissolved. If using a candy thermometer, the temperature of the mixture should be about 35C. Be careful to whisk constantly, to prevent the egg whites from cooking!
  2. Remove from heat and whisk the meringue until it forms glossy stiff peaks
  3. Add in the butter cubes one by one while whisking
  4. While the butter will initially cause the buttercream to separate (curdling), simply continue to whisk until it comes together again and becomes smooth. You will need a little patience for this!
  5. Whisk in the speculoos spread until well combined. Feel free to add in more or less of the speculoos.



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