1 box Simple Mills Banana Muffin Mix
1 cup water
2 Tbsp coconut oil, melted (or other baking oil of choice)
1 ripe banana (optional, for extra banana flavour)
1 Tbsp sweetener of choice (optional, for a sweeter cupcake)
1 cup chocolate chips of choice or chocolate bar of choice, chopped, melted
3 cans of full-fat coconut cream or milk, cooled in refrigerator for at least 8 hours
2 tsp maple syrup
2 tsp vanilla extract
1 cup chopped walnuts, almonds, or other nut of choice, for topping
Fresh cherries for topping
Heat oven to 350F / 180C (160C fan).
Whisk the eggs, water and oil in a large bowl. Add the mix, mashed banana or sweetener and blend well.
Pour the batter into a lightly greased or paper lined muffin tin, filling each to 2/3rds full.
Bake for 25 to 30 minutes, or until a toothpick comes out clean, baking times may vary by appliance.
Once muffins are done baking, allow to cool completely.
For the whipped coconut cream, scoop solid cream top from coconut cream can into large refrigerated bowl, add maple syrup and vanilla extract
Whip the ingredients together with a hand blender on medium-high speed until fluffy, then place in a fridge until ready to use.
For the fudge sauce, melt the chocolate of choice in a large bowl placed on top of a saucepan of boiling water. Stir chocolate frequently until completely melted.
Garnish the cupcakes with a scoop of whipped coconut cream, drizzled chocolate, cherry, nuts, and an extra slice of banana, if desired, then enjoy!