Banana Fudge Cupcakes with Chocolate Buttercream Icing

I made these for a BBQ last weekend and they went down a treat. I had some leftover chocolate buttercream icing in the freezer which I used so have somewhat guesstimated quantities - you may end up with more buttercream than you need! However, this accounts for eating whilst making it, which will definitely happen because it's the most amazing buttercream of all time, ever.

Makes 12 cupcakes

Ingredients

For the cakes:
125 g, light brown soft sugar
125 g  unsalted butter
2 eggs
150 g self raising flour
1 tsp baking powder
3 bananas, mashed
1 tsp vanilla essence
50 g all butter fudge pieces
12 pieces banana chips, for decoration (optional)

For the buttercream icing:
55g unsalted butter
25g good quality cocoa powder
230g icing sugar
2-3 tbsp milk

Instructions
Pre-heat oven to 180 degrees C/355 degrees F/Gas mark 4

Line a 12-cupcake tray with liners and set to one side

1. Cream butter and sugar together until soft. Add in eggs and  beat thoroughly.

2. Add baking powder and flour and fold in.

3. Add bananas and vanilla essence and stir to combine. Mix fudge pieces into the cake mix.

5. Transfer to cupcake tray and bake in the oven for 15-20 minutes until cooked through.

6. Meanwhile, melt the butter for the frosting in a microwavable bowl in the microwave. Whisk in the cocoa powder and cook on high in the microwave for 1 more minute.

7. Sift in small amounts of the the icing sugar at a time and mix. Add in milk until frosting is desired consistency.

8. Once the cakes and frosting are cooled, transfer frosting to a piping bag and pipe onto the cupcakes. Finish off with a banana chip if using.