Chocolate cupcakes with banana mousse and rum-sautéed bananas

Yesterday I learnt a good lesson. Never leave you pantry empty, you never know when you might need to prepare something. It so happened that a couple of friends of mine showed up last night and were in the mood for dessert. I took a good look at my empty pantry and this is the only quick thing I could come up with using whatever was left.

Chocolate cupcakes with banana mousse and rum-sautéed bananas

For the cupcakes: Preheat oven to 180°C/350°F. Break 50 g dark chocolate (mine was 70% cocoa solids chocolate) and melt it carefully. Set aside. Cream 50 g butter with 50 g brown sugar, add 3 yolks, one at a time, beating well after each addition. Stir in melted chocolate. Carefully sieve 50 g flour with half a teaspoon baking powder and add to chocolate and butter mixture. Beat 3 egg whites until soft peaks form and gently fold into the chocolate batter. Line a 6 cup muffin pan with paper liners. Pour the batter into the muffin cups and bake for about 15 minutes.

For the banana mousse: Purée 70 g banana with 35 g sugar and a teaspoon lemon juice. Soak half a gelatin sheet in cold water for 10 minutes. Drain and melt very carefully in a small pan. Add to the banana purée. Beat 50 ml cold cream until soft peaks form and gently fold into the banana mixture. Fill a pastry bag and refrigerate until cupcakes are ready.

For the sautéed bananas: Cut one or two bananas into regular round pieces, sprinkle with brown sugar and a little lemon juice. Put a little butter in a pan, add the banana pieces and sauté them with some rum.

To assemble, pipe the banana mousse onto the cupcakes, arrange the banana pieces on your serving dish next to a cupcake and sprinkle everything with grated chocolate.