The recipe used was the one found at joyofbaking. The only difference is that we found that the quantities made up for only 8 cupcakes, not 12. And also that it was totally fine to use salted butter, and add the salt included in the recipe anyways.
The recipe details are in the above link. I replicate the ingredients list here:
Banana Chocolate Cupcakes:
- 1 cup (200 grams) granulated white sugar
- 1 cup (130 grams) all-purpose flour
- 1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)
- 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup mashed ripe bananas (about 1 medium sized banana)
- 1/2 cup (120 ml) warm water
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) canola, corn, or vegetable oil
- 3/4 teaspoon pure vanilla extract
Chocolate Fudge Frosting:
- 3 ounces (90 grams) unsweetened chocolate, coarsely chopped
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 cup (120 grams) confectioners (powdered or icing) sugar, sifted
- 1 teaspoon pure vanilla extract
All that needs to be done is to mix all the dry ingredients and then all the wet ingredients together making sure you don't have lumps. Bake at 180 C for 20 mins. Oh, and remember to put the egg in! The first batch she did, my better half somehow forgot to put the egg in. The cupcakes came out rather dense and refused to cook through...although I have to say the banana flavour was more pronounced.
For the frosting, just cream it all together and put in a piping bag. When the cupcakes are all cooled, and you have piped the frosting on, place the chocolate freckled eggs on top to give it a touch of Easter.