1 1/2 cups self-rising flour
4 tbsp. cocoa powder
1 tsp. baking powder
1 cup confectioners/icing sugar
1 cup unsalted butter, softened
4 eggs
1/2 cup banana, mashed
2 tbsp. banana flavored liqueur
1. Preheat the oven to 325F. In a medium bowl, sift together the flour, cocoa and baking powder. Set aside. Cream the sugar and butter in a large bowl until smooth. Add the eggs one at a time, beating well with each addition. Add the flour mixture and the mashed bananas, stir until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Pour or brush a little of the banana liqueur on top of each cupcake and continue to cool on a wire rack.
For the topping:
3/4 cup heavy cream
3 tbsp. confectioners/icing sugar, sifted
18 banana slices, or banana chips
3 1/2 oz. semi sweet chocolate bar
2. Whip the cream and icing sugar together until slightly stiff. Using a vegetable peeler, shave curls of chocolate from the bar. Garnish the cupcakes with a dollop of cream. Place and banana slice in the center of each cupcake and sprinkle some chocolate around it.
*Want to try a spin on these cupcakes inspired by Elvis?! Swap out the frosting above for the peanut butter frosting recipe below!*
2 cups confectioners/icing sugar
1 1/2 cups creamy peanut butter
1/2 cup butter, room temperature
1/2 tsp. vanilla extract
6-8 tsp. whipping cream
Cream together butter, vanilla and peanut butter until smooth. Add in icing sugar 1/2 cup at a time, alternating by adding a teaspoon of whipping cream until all icing sugar is well mixed. Add additional cream to reach desired consistency, if needed.
Makes approximately 18 cupcakes
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