Chocolate Banana Halloween Cupcakes
Healthy, because
Even smarter
Nutritional values
These Halloween muffins with pumpkin are festive, tasty, and healthy treats. The Hokkaido pumpkin offers a substantial portion of natural plant dyes, which help fight against cell-damaging free radicals.
For a spookier element, you can decorate the muffins with white chocolate. Roughly chop 50-100 grams of chocolate, melt it over a hot, but not boiling water bath, let it cool down a little and put it into a freezer bag. Cut a small tip off the bag and decorate the cake with spider webs, ghosts, or skulls.
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 28 g | (112 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 187 mg | (5 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 31 g |
Ingredients
- For the muffins
- 1 Banana
- 2 Tbsps lemon juice
- 2 eggs
- 5 Tbsps sugar
- 4 Tbsps vegetable oil
- 6 Tbsps Buttermilk
- 9 ozs Pastry flour
- 2 ½ tsps Baking powder
- 3 ozs grated Chocolate
- For the icing
- 7 ozs powdered sugar
- 2 Tbsps lemon juice
- 2 tsps cocoa powder
Preparation steps
Preheat the oven to 390°F.
For the muffins: Peel the banana, mash finely with a fork and mix in the lemon juice. Beat the eggs with the sugar, oil and buttermilk until fluffy. Stir in the mashed banana. Combine the flour and baking powder and stir into the batter. Fold in the grated chocolate. Grease a muffin tin or line it with baking cups. Pour the batter into the muffin tin and bake in the preheated oven for about 20 minutes. Remove from the oven and cool completely.
For the icing: Mix the powdered sugar with the lemon juice to form a thick paste. Take out approximately 2 teaspoons of the icing and mix with the cocoa. Put the cocoa icing in a plastic bag with a small hole cut in one corner. Generously coat the top of the muffins with the remaining white icing. While the white icing is still wet, draw a spiral with the cocoa icing on top of the white icing, starting in the center and moving to the outer edge. Take a toothpick and drag it from the middle to the outer edge of the muffin. Repeat this step until you have a spiderweb-like pattern. Repeat on all of the muffins. Let the icing dry and serve.
