Chocolate-banana cupcakes

Preparation

1. Preheat the oven to 180 degrees Celsius.

2. Prepare the cupcakes. In a mixer bowl with a guitar hook, put the butter and sugar and whip until you get a light and airy cream. While stirring add the eggs one after the other, the vanilla extract and the crushed bananas.

3. In a separate bowl sift the flour, baking powder, baking soda and salt. Run the mixer on low speed and add the dry ingredients and saturation alternately to the egg mixture — making sure to start and finish with flour. Mix until a uniform mixture is obtained, and then, using a spatula, fold in the chocolate fragments.

4. Fill each socket with a batter up to 2/3 of its height — the batter is enough to fill at least a pan and a half.

5. Put the pan in the oven and bake until the cakes are golden and a toothpick inserted in the center of one of the cakes comes out clean — about 30 minutes

6. Prepare the glaze: In a medium bowl, beat the butter, pineapple juice and rum with a hand mixer. Gradually add the powdered sugar and whisk until you get a smooth cream. Spread the glaze on the top of the cakes and sprinkle hills of ground coconut on top.