Combine ingredients (A) in a small saucepan. Heat over low fire for 2-3 minutes. Remove saucepan away and stir in soft brown sugar. Keep stirring until sugar dissolves. Add eggs and stir until well combined.
Add sifted dry ingredients (C) and mix into a smooth batter. Add bananas and raisins to mix. Leave a few slices of bananas to be used as a garnishing.
Spoon batter into paper cup cases. Top with a piece of sliced banana. Bake for 30-35 minutes our until cupcakes are cooked through.
Note: This delightful chocolate cupcake can be refrigerated or chilled before serving. It tastes excellent when well chilled.