Juicy banana - chocolate cupcakes

Ingredients for Juicy banana - chocolate cupcakes

Instructions for Juicy banana - chocolate cupcakes

To prepare the Juicy banana - chocolate cupcakes recipe, please follow these instructions:

Heat the oven up to 175 degrees.

Whip egg, sugar and vanilla sugar light and foamy. (About 5 min)
Melt the butter, pour the cream frieze and cold coffee (do not need) and mix it in the egg mixture.
Mix flour, baking soda, cocoa and salt in another bowl and gently turn it into the dough.
Chop the chocolate roughly and melt it in a bowl over a simmering water bath. Turn the chocolate into the dough.
Moss the lanes with a fork and turn them into the dough.

Pour the dough into the muffin shapes.
Bake the cakes on the oven's center pan for approx. 15 min. And let them cool off.

GLASS: Boil whipped cream, honey, goose and ginger together. Let it cool a little.
Stir butter and finely chopped chocolate so the chocolate melts.
Let the icing cool a little before it is lubricated on the cakes.
Ornaments. With m & m's or other candy.

tips:
Fantastic delicious cakes. They are still fungus and juicy after 4 days, so they can last for a long time. Taste as great as 3 days as 1 day.