Super moist decadent chocolate banana cupcakes filled with lashings of butterscotch and topped with fluffy toasted meringue. Perfect for any time you need a sweet pick-me-up.
Ever since I bought myself a blowtorch, I love to top everything off with toasted meringue. Lemon meringue tarts (duh!), cakes with meringue, desserts with meringue etc. I love the fluffy soft sweet meringue with a toasty chewy outer layer (kind of like toasting marshmallows by a camp fire). And it looks so pretty and impressive! It’s a great way to fool people into thinking I’m a chef extraordinaire, when I’m just a sugar-loving pyromaniac!!
These little beauties are probably one of my favourite cupcakes and one of my best experiments with meringue. I made them for the first time a few years ago for my mum on mothers day and they are definitely a no-fail way to impress. I have had so many requests to share the recipe, so here you are. I couldn’t bear to let you guys down.
The chocolate banana cupcakes themselves are awesome. Not too sweet and a lovely banana taste, with the moistness of banana bread and decadence of a chocolate mud cake. You could top them with just a chocolate buttercream frosting and you’re good to go for any occasion.
Butterscotch adds a delicious molasses flavour to this treat. The key is to use dark brown sugar. You can use light brown sugar or make a salted caramel, but in my opinion you wont get that rich treacle taste that you do with DARK brown sugar.
The meringue itself is super easy to make. You will need a blowtorch for this recipe, so if you don’t have one, GET ONE! Trust me, you wont regret it. They are readily available from most home wares stores, super easy to use and you get to play with fire!
If you love banana as much as I do, you will also love my Spiced Banana and Caramel Cake!!
Happy sugar highs my pyromaniac friends,
- 100g dark chocolate
- 100g butter
- 60g self-raising flour
- 60g plain flour
- 30g dutch cocoa
- ¼ tsp baking powder
- 200g caster sugar
- 1 medium banana, mashed
- 2 eggs
- 25ml sunflower oil
- 75ml buttermilk
- 160ml thickened cream
- 150g dark brown sugar
- 50g butter
- 2 tsp vanilla extract
- 5 egg whites
- 300g caster sugar
- Preheat fan-forced oven to 160 degrees Celsius. Line muffin tin with 10 cupcake wrappers.
- In a small saucepan, combine butter, dark chocolate and cocoa over a low heat and stir until melted. Set aside to cool slightly.
- Sift dry ingredients together and make a well in the centre.
- Add the mashed banana, eggs, sunflower oil, buttermilk and chocolate mixture and stir to incorporate.
- Spoon into prepared cupcake wrappers and bake for approximately 25 minutes. Allow to cool.
- In a small saucepan, combine the cream, sugar, butter and vanilla extract. Stir over a medium heat for 5 minutes.
- Increase heat to high and bring the mixture to the boil.
- Reduce heat to low and simmer, uncovered, for 5 minutes until the sauce thickens. Stir continuously.
- Set aside to cool in the refrigerator.
- Heat egg whites and sugar in a heatproof bowl over a pot of simmering water (make sure the water is not touching the bowl). While continuously whisking, use a candy thermometer to monitor the temperature of the mixture. Heat the mixture to 60-70 degrees Celsius.
- Transfer the egg white mixture to the bowl of an electric stand mixer. You can do this with a hand mixer, but it does get rather messy. With the whisk attachment, beat the meringue at a high speed until it is thick and glossy and stiff peaks form.
- Using a sharp knife or the large end of a piping tip (ie. the opposite end you would use to pipe), cut out a small hole in the centre of each cupcake about 1-2 cm deep.
- Fill each hole with butterscotch.
- Using a Wilton 1M piping tip (or any open or closed star tip), pipe meringue frosting onto the top of the cupcakes.
- With a blowtorch, lightly toast the meringue frosting, being careful not to burn the cupcake wrappers.