Banana and chocolate cupcakes

For the cupcakes

• 110g plain flour

• 140g caster sugar

• 1 tbsp baking powder

• 10g cocoa powder

• 1 tsp cinnamon, ground

• 1 tsp ginger, ground

• salt

• 80g unsalted butter (at room temparture)

• 120ml whole milk

• 2 eggs

• 120g banana (very ripe bananas work best)

For the chocolate frosting

• 300g icing sugar

• 100g unsalted butter

• 40g cocoa powder

• 40ml whole milk

1. Preheat the oven to 170'C/Gas mark 3

2. Put the flour, sugar, baking powder, cocoa powder, cinnamon, ginger, a pinch of salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined

3. Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed

4. Add the eggs and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula)

5. Peel and mash the banana

6. Stir in the mashed banana by hand until evenly dispersed

7. Spoon the mixture into the paper cases until two-thirds full

8. Bake in the preheated oven for about 20 minutes, or until light golden and the sponge bounces back when touched

9. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely

To make the chocolate frosting

1. Sift the icing sugar and cocoa powder using a sieve

2. Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed

3. Turn the mixer down to slow speed

4. Add the milk to the butter mixture a couple of tablespoons at a time

5. Once all the milk has been incorporated, turn the mixer up to high speed

6. Continue beating until the frosting is light and fluffy, about 5 minutes

7. When the cupcakes are cold, spoon the chocolate frosting on top or use a piping bag for a tidier look