Halloween is next month. How on earth did we get to September already! In the interest of planning ahead, we wanted to get these deliciously spooky chocolate banana cupcakes to you early. If you’re anything like us, you might want to ‘taste test’ them 2 or 3 times before the actual day (they’re so good we’ve eaten several already, and will no doubt be having them again before halloween!).
The cupcakes are so moist, light and fluffy. A lot of the moisture comes from the banana – which can also sometimes make cakes quite dense. The secret to getting the fluffy texture in these cupcakes is buttermilk and baking soda. The alkaline baking soda reacts with the acidity of the buttermilk to give a lovely, light texture.
We’re also using oil in these cupcakes – instead of butter – which helps to ensure they’re light and moist.
No need for stand mixers or electric whisks, the cupcakes themselves don’t even require more than one bowl. Simply mix the wet ingredients first, then add in the dry ingredients.
The only messy part comes with the decorating – but that’s the fun part right?
Covered in dark (you can use semi-sweet if you prefer) or white chocolate, then swirled with a simple spider-web pattern, these cakes are sure to go down a treat on your Halloween table.
You can eat them cold if you’d like the chocolate to set (meaning the cupcakes are portable), or serve them slightly warm with the chocolate still melty and gooey on top.