This flavour combination takes me back to being in primary school when we used to make hot chocolate laced with banana and honey. It was always really good and I have remembered the taste of it since growing up. That’s why I decided to make something out of this delicious combination, so I thought who doesn’t like a cupcake? Finger food at its best! They turned out to be very tasty and brought me right back to my childhood. They go great with tea, coffee or just as a little extra treat to indulge in during lunchtime.



Ingredients Makes 12-14


  • 165g stork baking spread (alternatively butter)
  • 155g sugar
  • 110g self raising flour
  • 50 grams cocoa powder
  • 3 eggs
  • 4 drops vanilla essence
  • 4 tbsp warm water
  • 1 tbsp vegetable oil

Banana and Honey Butter Cream;

  • 60g unsalted butter (soft)
  • 220g icing sugar
  • 1 banana
  • 1 tbsp runny honey


  1. Preheat your oven to gas mark 6/200°C/400°F.
  2. Sift the flour, cocoa powder and sugar into a mixing bowl and mix together.
  3. Make a well in the mix and add the eggs and butter then slowly mix together.
  4. Using an electric whisk or mixer, whisk all the ingredients together for about 3 minutes.
  5. Add the oil, vanilla essence and warm water, then whisk for a further 3 minutes until smooth.
  6. Line your cupcake tin with cupcake cases and fill to about 3/4.
  7. Bake in the oven for 12-15 minutes until risen. Use a small knife or skewer to poke the cupcake, if it comes out clean then they are ready.
  8. Whilst the cupcakes are baking. Add the butter, sugar, honey and banana to a blender and blitz until it comes together. If it’s not thick enough then add a little more icing sugar to thicken it up.
  9. Let the cupcakes cool on a rack and then paste half a cm of butter cream on each one. (Not too thick as it’s the perfect balance of flavours)
  10. Tuck in!



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