Coconut And Banana Cupcakes With Chocolate Sauce - cooking recipe

Ingredients

2/3 cup coconut milk
2 None bananas, peeled and diced
2 cups flour
3 tsp baking powder
1 1/4 cup sugar
3 tsp vanilla extract
1/2 cup + 2 tbsp shredded coconut
5 tbsp butter, melted
2 None eggs
1/3 cup cocoa powder
2 cups whipping cream

Preparation

Preheat the oven to 400\u00b0F. Grease a 12-cup cupcake pan and sprinkle with flour.
For the batter, puree the coconut milk and half the banana in a blender. Mix together the flour, baking powder, 3/4 cup sugar, 1 tsp vanilla extract, 1/2 cup coconut and a pinch of salt. Gradually beat in the butter and eggs. Using a wooden spoon, slowly stir in the banana and coconut puree so the ingredients are just mixed. Fold in the remaining banana. Spoon evenly into the cupcake pan and bake for 20-25 mins, until a skewer comes out clean. Cool for 5 mins in the pan, then turn out onto a wire rack and cool completely.
Meanwhile, for the chocolate sauce, bring the remaining sugar, 1/2 cup water and a pinch of salt to a boil in a saucepan. Whisk in the cocoa powder and simmer for 3 mins, stirring. Remove from the heat, pour into a bowl and allow to cool.
To make the frosting, whip the cream until it forms stiff peaks, gradually adding 2 tsp vanilla extract. Stir in 2 tbsp coconut. Spoon into a piping bag fitted with a large, plain nozzle. Pipe a large swirl on top of each cupcake. Stir the chocolate sauce again and drizzle on top of the frosting. Chill until ready to serve.