Chocolate and banana cupcakes with coconut oil icing

Hello! High five! How you hanging, a little to the left?

Here: have a cupcake.

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Yum yum yum yum! Make these at home…

Ingredients:

  • 125g butter, softened.
  • 1/2 cup (about 100g) brown sugar (I’m using dark brown sugar in baking now).
  • 3 free range eggs.
  • 1 cup (about 125g) wholemeal self raising flour.
  • 1/2 cup (about 60g) cocoa (I used dark).
  • 2 ripe bananas.
  • 1/2 cup (125mL) full cream coconut milk.

Icing:

  • 1/4 cup (about 60g) butter, softened.
  • 1/4 cup (about 60g) coconut oil, soft enough to cream.
  • 1/2 cup (about 50g) icing sugar.
  • 1/4 cup (about 30g) cocoa (I used dark).
  • A tablespoon or two of coconut milk.

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Word up, let’s put it all together!

  1. Preheat oven to 180C. Get some paper towel and spread some coconut oil onto it then liberally grease up a 12-hole muffin tray. Or line with patty cases, whatever floats your boat.
  2. Cream butter and sugar together good and creamy. Scrape down sides of bowl to make sure they’re properly creamed together.
  3. Add eggs, beat well between additions, well OK? More bowl scraping may be in order.
  4. Fold through flour and cocoa.
  5. Add banana, if it’s proper ripe you won’t need to mash it first, if it’s a bit firmer give it a mash straight onto the bench top (easier on a flat surface with a fork) then scrape into bowl.
  6. Now add coconut milk and combine well.
  7. Use a 1/4 cup measuring scoop (heated under running hot water) to evenly distribute amongst holes: no need to sweat it if you load up the batter to the top it won’t fluff up and rise heaps: it’s got two bananas and coconut milk bogging it down. Yes, this is a DENSE and MOIST cupcake.
  8. Bake for 25 minutes.
  9. Whilst still hot, prick each cupcake with a skewer multiple times, think of someone you’re cranky at – it’s therapeutic. Then get a pastry brush and brush over with coconut oil, just to add some more good stuff to the cupcake before we slap it with icing.
  10. Allow to cool yeah, else the icing will melt off, coconut oil doesn’t stay solid in heat.
  11. For icing: combine all ingredients with a spoon first then finish off with a whisk, this is important to the texture and appearance of the icing I assure you. Ice with abandon, leave nothing to spare.

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Unless serving straight away, keep in the fridge then bring out to room temperature about 20 minutes before you want to eat them.

Who are we kidding, just eat them as soon as they come out of the fridge, the coconut oil will soften in your mouth.

~Yours looking forward to morning tea tomorrow!, K180, x

Comments

  1. yum!!! Was hanging out for this recipe xxx
    Thanks Katie! Looking forward to making these….

  2. Yummy Katie-O. How much coconut oil does one use in the cake recipe? Tell me quick quick cause I’m making em today for play group.
    Love your work btw.

    • Hi Megan,

      There’s no coconut oil in the batter, it’s 125g butter. But if you like you can do half/half butter/coconut oil or all coconut oil. I find that coconut oil in cake batters makes for quite a crumbly finish so I usually do it half/half if at all.

      Cheers, Katie.

  3. Yum, definitely whipping these up tomorrow (need to get some of the ingredients)

  4. Ta Katie. Step 2 says to blend coc oil and butter. All good. I’ll do without.
    X

  5. Making now!

  6. Can I please move into your place for the rest of my pregnancy?
    Your IG feed and blog kill me!

  7. Why are you using dark brown sugar now in your cooking?

    • Just because it’s less processed than raw and caster sugar. And I find it provides a much richer taste so I can use less, for example 1/2 cup will do where 3/4 – 1 cup of sugar is called for. Kx

  8. Coconut milk… Do you buy the stuff in tins? what can you do with the leftover coconut milk?

    • Hi Naomi,

      Yes I buy the Ayam brand full cream coconut milk and I pour it into a glass jar to store in the fridge. I use it to cook porridge (mixing it half/half with water), to pour onto muesli, to add to smoothies, in curry sauce. It’s versatile.

  9. I want to fast forward to tomorrow and bake these.
    YUM

  10. Hi Katie, I made these for my son’s birthday with family and they were perfect! I’d like to use the same recipe for his party cake. Would this recipe work for a larger cake, or a bit dense? Or do you have a better chocolate cake recipe for one cake. Have some choc rocks and little diggers ☺️ I Could put on top of one larger cake or make a 3 shape out of cupcakes and have the rocks/diggers beside… Help oh wise baker Katie… Please

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