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recipe image Chocolate, Banana and Tia Maria Cupcakes

Chocolate, Banana and Tia Maria Cupcakes

Chocolate, Banana and Tia Maria Cupcakes

  • Prep time
    30 minutes
  • Cooking time
    20 minutes
  • Servings
    12 portions
  • Difficulty


  • 115g (4 oz) Stork with Butter
  • 115g (4 oz) caster sugar
  • 2 eggs, medium
  • 140g (5 oz) self-raising flour, sieved together with ½ teaspoon baking powder
  • 25g (1 oz) cocoa powder, blended with 1 tbsp hot water
  • ½ banana, mashed
  • 85g (3 oz) white chocolate
  • 55g (2 oz) Stork with Butter
  • 200g (7 oz) icing sugar, sieved
  • 25g (1 oz) cocoa powder
  • 1 tablespoon Tia Maria


      1. Place all cake ingredients except for 25g (1 oz) white chocolate in a mixing bowl and beat with a wooden spoon until well mixed 1-2 minutes. Spoon mixture in 12 paper cases placed in a muffin tray.
      2. Bake in a preheated moderately hot oven 180ºC, 160ºC fan oven, Gas mark 4 on second shelf from top for 15 - 20 minutes until soft and springy to the touch.
      3. For the icing, place all ingredients together in a mixing bowl and beat together until smooth. Spread or pipe over the cakes and decorate with grated white chocolate.