Chocolate & Banana Crumble Cupcakes
These cupcakes are absolutely delicious! The banana makes the cupcake lovely and moist, whilst the crumble topping gives the whole thing a lovely crunch.
This recipe is Dairy free, but I’ve also popped substitutions next to the ingredients if you just want to make it normally without any dietary restrictions!
I baked these cupcakes straight into the wonderful Baking Cups available in my online shop! These cups are perfect for this treat, as you can unpleat them to make a little cake plate for catching the crumbs!
You will need (makes approx 20 cupcakes):
- 3 Ripe Bananas
- 115g Dairy Free Butter (I use Stork baking blocks, not the tubs, just use regular butter if you don’t want this Dairy Free)
- 400g Caster Sugar
- 2 Eggs
- 235ml Almond Milk (just use regular Milk if you don’t want this Dairy Free)
- 250g Self Raising Flour
- 100g Plamil Dairy Free Chocolate Chips (just use regular chocolate chips if you don’t want Dairy free)
- 225g Cold Cubed Dairy Free Butter (I use Stork baking blocks, not the tubs, just use regular butter if you don’t want this Dairy Free)
- 300g Light Brown Sugar
- 280g Plain Flour
- 50g Plamil Dairy Free Chocolate Chips (just use regular chocolate chips if you don’t want Dairy free)
- 1 Pack of Yellow Baking Cups
Start by preheating your oven to approx 160 degrees – these are best when baked slowly on a lower temperature.
Mash your bananas until they are mushy with no large lumps, then add the butter and mix together.
Next add the caster sugar, eggs and almond milk and mix again on a high speed until you have a runny yellow mixture.
Next pour in the flour and dairy free chocolate chips and mix well until you have a thin cupcake batter. Pour into your baking cups until they are approx 3/4 full, then transfer to the oven for an initial 10 minutes.
Whilst the cupcakes are in the oven for the first 10 minutes, you can whip up the crumble to sprinkle on top! Simply pour your butter cubes, brown sugar and flour into a large bowl, then rub together with your fingertips until you get a breadcrumb consistency. To finish the crumble, stir in the chocolate chips.
Remove the cupcakes from the oven after 10 minutes, they should have started to rise and become firmer. Sprinkle a generous amount of crumble over each one, then return to the oven for a further 10-15 minutes or until the crumble has browned.
The reason you put the crumble on after the cupcakes are part baked, is because this recipe gives a very thin batter and the crumble would sink to the bottom if you sprinkled it over before cooking slightly.
Once cooked, remove from the oven and leave to cool on a wire rack.
Now simply serve and enjoy! These are great when they are still warm, so far I’ve eaten them as a pudding, a snack and even for breakfast!
Of course you don’t need to bake this recipe as cupcakes, you can also bake it as a large crumble in a glass dish! I tried it as both and it was fab either way!