Banana Cupcakes with Peanut Butter Chocolate Fudge filling and Vanilla Icing

For these cupcakes, I made a plain Banana base, filled them with peanut butter chocolate fudge sauce (half the quantity for this recipe and add 1 tbsp of smooth natural peanut butter), then iced them with a vanilla butter icing from here. I left some plain but decorated some with sprinkles, pearls, chopped toasted almonds, chocolate covered peanuts and chopped chocolate. To pipe the icing, just pipe stars around the top of the cupcake, starting from the outside, then build them up so there are no gaps. 

Banana Cupcakes 

1 ¼ C self-raising flour

½  t      baking soda

½ C     caster sugar

2        eggs

1 ¼  C mashed bananas (about 2 bananas)

½  C     oil  (I used canola)

1/2 t      vanilla essence

Pre heat oven to 180 deg. line a cupcake tray with cupcake cases. 

Sift flour & baking soda into a bowl. Make well in the centre & stir in the sugar, eggs, banana, vanilla & oil. Mix gently into a smooth batter.

Pour into the prepared tins and bake for around 15 or until golden and a skewer inserted comes out clean.

To fill the cupcakes with the fudge sauce, use an apple corer to take out the middle and pour in the sauce. 

This recipe can also be used to make one big cake. Pour into a greased and lined cake tin and bake for around 1 to 1 1/2 hours. Ice with chocolate ganache.