These are very rich and decadent cupcakes. Pure indulgence that is definitely not for the fainthearted....


  • Ingredients Cupcakes

  • 1/2 cup cocoa powder

  • 1/2 cup dark choc bits

  • 3 bananas

  • 1 Jumbo Egg

  • 2 cups self raising flour

  • 1 1/2 cups caster sugar

  • 1 tablespoon vanilla essence

  • 1 cup sunflower oil

  • 1 cup flaked almonds

  • Ingredients Icing

  • 250g Philadelphia cream cheese

  • 3/4 cup icing sugar

  • Juice of 2 lemons

  • Ingredients Topping

  • 150g melted dark chocolate

  • 1/3 cup flaked almonds


  • 1.

    Method for Cupcakes

  • 2.

    Turn oven on and heat to 180 degrees Celcius.

  • 3.

    Line a 12 hole muffin pan with muffin cases.

  • 4.

    Combine all cupcake ingredients and stir with a wooden spoon until well combined.

  • 5.

    Fill muffin cases with mixture and bake for about 30 minutes or until an inserted skewer comes out clean. Take out of the oven and allow to cool.

  • 6.

    Method Icing

  • 7.

    Beat cream cheese, icing sugar and lemon juice together until a smooth consistency is achieved.

  • 8.

    When the cupcakes are cooled ice each cupcake with the cream cheese icing.

  • 9.

    Mix the melted chocolate and half of the flaked almonds together and put a dab on each iced cupcake. Sprinkle flaked almonds on top.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 343kj
  • Fat Total 20g
  • Saturated Fat 5g
  • Protein 4g
  • Carbohydrate 37g
  • Sugar 23g
  • Sodium 47mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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