The answer to when you can't decide what you want for dessert.
429 grams all-purpose flour
265 grams caster (superfine) sugar
1/2 teaspoon salt
3 teaspoons baking powder
375 milliliters of milk
125 milliliters vegetable oil
125 grams unsalted butter, softened
2 tablespoons Greek yogurt (can some substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
2-3 drops yellow food gel/dye
2 ripe bananas (mashed)
200 milliliters chocolate sauce
Crushed peanuts to sprinkle
20 maraschino cherries
1 batch of vanilla buttercream frosting
Let's get Cooking...
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, yellow food dye, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add mashed banana, and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To finish off the cupcakes core the center and fill with chocolate sauce. Fit the end of your piping tip with a 1M tip and frost the cupcakes in a swirl motion as demonstrated in the video.
Drizzle chocolate sauce over the top. Drizzle from the top center and let it make it's own way down. Sprinkle with crushed peanuts and pop a cherry on top.