Banana Muffins with Cocoa Custard Cream Topping

I like to prepare muffin as it is quick. It is consider healthy as most of the muffin recipes call for fruits. Banana muffin is one of my favourite.

I was attracted by Quay Po Banana Chocolate Cupcakes. It looks so tempting with those topping. Instead of using ordinary buttercream frosting I used custard cream. Custard cream actually is not meant for topping. It is a bit runny and can't hold its’ shape for long especially at room temperature. It is normally used as filling in Swiss roll. Since I want something healthy I don't mind to have runny topping. Therefore no cups of icing sugar added which needed for stiff frosting.

Sprinkle some colourful candies to please my kids ^^

How about you? Do you mine to have some of my muffins with runny frosting? :D

Adapted from Quay Po Cooks, Banana Chocolate Cupcakes and modified according to my liking
~Banana cocoa muffins

Ingredients:
(A)
130g all-purpose flour
40g unsweetened cocoa powder
1 tsp baking powder
1/4 baking soda
1/4 teaspoon salt
140g sugar
 
(B)
1 egg
200g mashed ripe bananas
180g warm water
60g vegetable oil
1 tsp vanilla extract
 
 
Methods: yields 12-13 regular-sized muffin cups
1. Sift mixture of flour, cocoa powder, baking powder, baking soda, and salt into a bowl. Add in sugar and whisk to combine.

2. In another bowl, whisk egg, mashed banana, water, oil and vanilla extract until well combined.

3. Add the wet ingredients to the dry ingredients. Stir or whisk until combine.

4. Scoop the batter into the cupcakes liner to 3/4 full. Bake in preheated oven 190C for about 20 minutes.

5. Remove from oven and let cool on a wire rack.
 

The muffins are tasty just like that! However no harm to top them with some cream ^^ Let see how to prepare the cocoa custard cream.
 
~Cocoa custard cream topping

(more than enough for 13 pieces cupcakes)
Ingredients:
1 cup milk
 
1 egg, well beaten
60g sugar
10g cocoa powder
10g corn flour
pinch salt
 
50g butter, soften
 

Methods:
1. Warm milk in a bain-marie till tiny bubbles appear around the edges of the pan. 
 
2. Mix together egg, sugar, cocoa powder, corn flour and salt in a bowl and whisk well. Slowly add into milk, stirring constantly until thicken.
 
3. Remove from heat. Cover with cling wrap and put in the fridge for later use. Make sure the cling wrap just touching the custard so it doesn't form a skin.
 
4. With an electric mixer beat the butter until smooth and creamy. Add half the chilled custard. Beat well before adding the second half. It is done once all well combine.
 
5.  Again cover with cling wrap and put in the fridge for later use.
 

~Assemble
Put the chilled cream into piping bag with nozzle of your choice. Pipe out the cream on top of muffins. Enjoy!

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~Muhibbah Malaysian Monday hosted by 3 hungry tummies

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