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Banana & Cinnamon Cupcakes with Chocolate Buttercream Icing
Picture of the Banana & Cinnamon Cupcakes with Chocolate Buttercream Icing
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Banana & Cinnamon Cupcakes with Chocolate Buttercream Icing

These cupcakes are light and moist. The cinnamon adds just the right touch of spice!

Makes 12
Prep Time 20 minutes
Cook Time 15-20 minutes
Ingredients
12 patty cases (approx. 5cm diam x 6cm tall)
125g butter, softened
¾ cup soft brown sugar
2 eggs
1 cup mashed ripe bas
1 ¾ cup flour
1 tsp baking powder
1 tsp baking soda
2 tsp Gregg's Ground cinnamon
2 Tbsp milk
6 soft Cadbury chocolate caramels (optional)*
Chocolate Buttercream:
150g butter, softened
2 cups icing sugar
2 Tbsp cocoa
½ tsp Gregg's Ground cinnamon
1-2 Tbsp milk

NUTRITION INFORMATION

Avg. Quantity per Serving Avg. Quantity per 100g
INGREDIENTS
Made with
madeWith Product
Method
Step 1
Preheat oven to 180°C (fan bake). Place paper patty cases into a muffin tray.
Step 2
In a mixing bowl beat butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
Step 3
Stir in mashed bas. Sift flour, baking powder, baking soda and Gregg's Ground cinnamon into the creamed mixture. Gently fold in the dry ingredients with the milk until combined.
Step 4
¾ fill each patty case with the mixture. If wished, press a halved chocolate caramel into the mixture until covered. Bake for 15-20 minutes until cakes are cooked. They will spring back when lightly touched in the middle. Remove from the oven and stand for 5 minutes.
Step 5
Carefully remove the cupcakes from the tin and transfer to a baking rack to cool completely. When cold, ice with the chocolate buttercream.
Chocolate Buttercream:
Step 1
Beat butter until creamy. Add sifted icing sugar, cocoa and cinnamon. Continue beating until smooth, adding 1-2 tablespoons of milk if necessary to make it a piping consistency. Pipe a swirl on top of each of the cupcakes.
Tips
* Instead of Cadbury Chocolate Caramels you can also use Cadbury Salted Caramel Chocolate.
Decorate with grated chocolate if wished.
What do I need?
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12 patty cases (approx. 5cm diam x 6cm tall)
125 g butter, softened
¾ cup soft brown sugar
2 eggs
1 cup mashed ripe bas
1 ¾ cup flour
1 tsp baking powder
1 tsp baking soda
2 tsp Gregg's Ground cinnamon
2 Tbsp milk
6 soft Cadbury chocolate caramels (optional)*
150 g butter, softened
2 cups icing sugar
2 Tbsp cocoa
½ tsp Gregg's Ground cinnamon
1-2 Tbsp milk
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