banana split

INGREDIENTS FOR APPROX. 12 CUPCAKES

For the dough

Chocolate	150g
Butter, soft	120g
Eggs	3
Sugar	150g
Flour	75g
Bananas (ripe)	75g

For the filling

Bananas

2

For the topping

Mascarpone	250 g
cream	75ml
vanilla sugar	2 Pk
Cream stiffener	1 pack
Advocaat	1 tbsp

For decoration

• Chocolate shavings
• chocolate bananas
• pipette
• Advocaat
• Walnuts
• Honey

Let's go...

Preheat oven to 185°C top and bottom heat.

Dough
Melt the chocolate together with the butter in a saucepan over a water bath.

In a second bowl, mix the eggs and sugar until the mixture is light and fluffy.

Add the chocolate butter sauce and mix everything together. Then fold in the flour and mix well.

Mash the banana with a fork and add the pieces to the dough.

Baking only with the CUCAP:
Line a muffin tray with 12 muffin cases, fill each one 2/3 full with the batter and pre-bake for 5 minutes.
Insert the CUCAPS and bake the muffins for another 15 minutes.

Baking with the centering aid and the CUCAP:
If you bake with the centering aid, the CUCAPs can be put straight into the dough and baked for 20 minutes at a time.

filling
Cut the banana into small pieces and fill the cupcake with them.

Topping
While the dough is baking, beat the cream, vanilla sugar and cream stiffener with a hand mixer until stiff. Then, in a separate bowl, beat the mascarpone and egg liqueur until smooth.

Carefully fold the cream into the mascarpone. Chill in the fridge for about 30-60 minutes.

Take the topping out of the fridge and fill it into a piping bag with a star nozzle.

After the cupcakes have cooled, pipe icing onto the cupcake.

decoration
To decorate according to taste, place chocolate shavings, chocolate bananas, a pipette of eggnog, honey or nuts on the cupcake.