Banana Chocolate Cupcakes

For the banana-chocolate cupcakes, preheat the oven to 170°C. The ingredients for the batter should all be at room temperature. Separate the eggs, beat the egg whites with 40 g sugar and the salt until stiff and refrigerate.

Peel and mash the bananas and mix well with the yolks, 70 g sugar, vanilla sugar and the cream with a whisk. Add the oil and mix well as well.

Separately, mix the flour, baking powder and chocolate and stir into the banana-egg mixture with the mixer on low speed.

Then gently fold in the snow.

Pour into a 12-serving muffin tin lined with paper cups and bake for about 25 minutes. Let cool.

For the topping, mash the bananas with the lemon juice, stir in the curd, mascarpone and sugar and blend with a mixer on high speed for about 15 seconds.

Pour into a piping bag and pipe onto the sponge. Decorate the banana-chocolate cupcakes with banana chips.

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