Other materials:

• 2 eggs size L (approx. 100 gram)
• 40 gram unsalted butter
• 75 ml water
• 250 ml water
• 250 gram unsalted butter
• Bananan in slices

Make sure all the ingredients are at room temperature. Preheat the oven to 160°C. Add 250 ml of water to 250 grams of the mix for buttercream and beat with a whisk. Then let the mixture rest at room temperature for at least 1 hour.

Mix 360 gram mix for brownies, 2 eggs, 40 gram butter and 75 ml water in a bowl. Beat the mixture in 3 minutes to a smooth batter. Stir the chocolate chunks true the batter. Line a muffin pan with paper baking cups. Fill a decorating bag with the batter and cut of the top. Fill the cups with the batter. Bake the cupcakes in approx. 25 minutes. Let them cool down on a cooling grid.

Finish the buttercream. Beat 300 grams of unsalted butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Add the flavouring and a bit of yellow colouring to the mixture. Once all of the mixture has been added, beat to a smooth buttercream (approx. 10 minutes).

Place the coupler in the decorating bag and fill this with the buttercream. Please note, you’re not using a tip. Pipe swirls on the cupcakes. Start at the outer ring and work from the inside up while turning. Finish the swirls with slices of banana.

Melt approx. 30 gram chocolate in the microwave and sprinkle the melted chocolate over the cupcakes.