Caramel cupcakes with chocolate cream

Preheat the oven to 180 ° C.

Put the cupcakes in the muffin mold. Beat the coconut oil through the sugar with a hand mixer. Add eggs and maple syrup one at a time.

Peel and prank the bananas and add. Sift the self-raising flour, baking powder and salt on top and scoop with a spatula into a smooth batter.

Divide the batter over the cupcake molds and bake the cupcakes in the middle of the oven for about 20 minutes.

Put a skewer in a cupcake, the skewer comes out clean and dry, then the cakes are cooked. Allow them to cool for 30 minutes.

Meanwhile break or chop the chocolate into pieces and place in a refractory bowl that fits in a pan.

Put in a pan a layer of water against the boil and hang the bowl with chocolate in it. Make sure the bowl does not touch the water. Let it melt gently (au bain-marie).

Meanwhile, cut the avocado in half, remove the kernel and scoop the flesh out of the peel and put in a high cup.

Puree the avocado together with the rest of the maple syrup and spatula through the melted chocolate in a smooth mixture.

Spoon the chocolate cream into a piping bag with a nozzle and let it stiffen in the refrigerator for about 25 minutes. Finely chop the banana chips.

Spray small turrets of the chocolate cream onto the caramel cupcakes and garnish with the coarsely chopped banana chips. Yummy! .