Chocolate-banana cupcake



  1. Preheat the oven to 180°C.
  2. For the batter, stir together flour, cocoa powder, baking powder, sugar, egg, rape-seed oil and Berief organic soy cooking cream to produce a smooth batter.
  3. Pour the batter into muffin tins or muffin sleeves and bake for 20 minutes on the middle rack.
  4. For the frosting, heat Berief organic soy cooking cream, melt chocolate and butter in the heated cooking cream, let cool 2 hours.
  5. Whip the mixture for 1 minute with the hand blender on the highest speed level, let cool for an additional 10 minutes.

Cut the banana in slices, drizzle with lemon juice and place the sliced banana on the cupcakes. Fill the frosting mixture into a pastry bag with star tip, and place star-shaped dollop of frosting on each cupcake.

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