Banana Chocolate Cupcakes

What do you do when you have a bunch of bananas turning black before your eyes? That's when I think of the perfect combination of chocolate and bananas. This cupcake is incredibly easy and fast to make. You only need two mixing bowls, one for the wet and the other for the dry ingredients.

Because it uses oil instead of butter, this cupcake stays soft even when it is refrigerated. It is good just as it is without any frosting. However, I decided to dress it up for the photo shoot. I used ganache and chocolate sprinkles. I think chopped nuts make a much better topping but I was out of nuts.

This recipe is from Joy of Baking with my modifications in brackets.


Banana Chocolate Cupcakes


Ingredients :
1 cup granulated white sugar (I used 1/2 cup)
1 cup all purpose flour (I used 1 1/2 cups self-raising)
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder (I omitted)
3/4 teaspoon baking soda (I omitted)
1/4 teaspoon salt (I omitted)
1 large egg
1/2 cup mashed ripe bananas
1/2 cup warm water
1/4 cup milk
1/4 cup vegetable oil (I used grapeseed oil)
3/4 teaspoon pure vanilla extract


Method :
1. Preheat oven to 180C (I used 160C) and line 12 regular sized muffin cups with cupcake liners.
2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. In another large bowl, whisk together the egg, mashed banana, water, milk, oil and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Scoop the batter into the cupcake liners about 3/4 full.
6. Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. (Mine was done in 16 minutes).

Turn these into ................

.....................Yummy cupcakes.

Wet and dry ingredients. Just mix, easy peasy.

Flavorful with tender crumb.