-
1
Preheat oven to 180C
-
2
Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
-
3
Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy.
-
4
Add the eggs, 1 at a time, beating well after each addition until just combined.
-
5
Add the banana and chocolate and stir until well combined.
-
6
Use a large metal spoon to fold in the flour and milk until well combined.
-
7
Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces.
-
8
Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean.
-
9
Set aside to cool completely.
-
10
Chocolate Frosting:.
-
11
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) and Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth.
-
12
Set aside for 30 minutes to cool slightly.
-
13
Cover with plastic wrap and place in the fridge for 2 hours or until almost firm.
-
14
Use an electric beater to beat the chocolate mixture until pale and fluffy then use a round-bladed knife to spread the cupcakes evenly with frosting.
-
15
Sprinkle with chocolate curls and serve.
-
16
Source.
-
17
Australian Good Taste - April 2006 , Page 98.
