Chunky Chocolate and Banana Cupcakes

I've got a confession to make: I've never watched the entire movie of The Notebook. It's suppose to be really romantic, and I like romantic movies, but I've just never got around to watching it. My friend V wanted to put an end to this, and came to my place earlier this week for an evening of baking cupcakes and watching The Notebook. We didn't get around to watching the movie but we made a ton of cupcakes. We made two kinds from V's new book 75 Best-Ever Cupcakes by Carol Pastor. The first set we made were Chunky Chocolate and Banana Cupcakes. They were more like Chocolate Chip and Banana Cupcakes, but I thought they came out pretty good. My friend preferred the second set of cupcakes we did, Simple Cupcakes. I'll post that recipe on the next entry. Happy Baking!

~Ann

Chunky Chocolate and Banana Cupcakes

6 tbsp semi-skimmed (low-fat) milk

2 eggs

2/3 cup butter, melted

2 cups plain (all-purpose) flour

1 tsp baking powder

3/4 cup golden caster (superfine) sugar (we used regular granulated sugar)

5oz plain (semisweet) chocolate, cut into chunks (semisweet chocolate chips are fine too)

2 small bananas, mashed

Directions

1. Preheat the oven to 200C/400F. Arrange 12 paper cases in a muffin tin.

2. In a small bowl, whisk the milk, eggs and melted butter together until combined.

3. Sift together the flour and baking powder into a separate bowl. Add the sugar, chocolate and bananas to the flour mixture.

4. Stir gently to combine, gradually stirring in the milk and egg mixture, but do not beat it. Spoon the mixture into the paper cases. Bake for about 20 minutes until the cakes are risen and golden. Allow to stand for 5 minutes, then turn out and leave to cool on a wire rack.

-Makes 12 cupcakes