Banana and chocolate cupcakes
Indulge in the perfect blend of sweet bananas and rich dark chocolate with these irresistible banana and chocolate cupcakes. Made with creamy butter, brown sugar, and a hint of vanilla, these cupcakes are effortlessly moist and fluffy. Topped with a generous dollop of heavy whipping cream, they’re the ultimate treat for any dessert lover! Easy to make and utterly delightful, they’re perfect for any occasion.
- 03 May 2024
- Cook time 25 min
- Prep time 20 min
- 16 Servings
- 9 Ingredients
Banana and chocolate cupcakes are a delightful treat that combines the natural sweetness of ripe bananas with the rich, indulgent flavor of dark chocolate. These cupcakes are perfect for any occasion, whether it's a family gathering, a special celebration, or just a sweet treat for yourself. With a moist, fluffy texture and a creamy chocolate finish, these cupcakes are sure to satisfy your dessert cravings.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, beat the softened butter and brown sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
- Add the vanilla extract and the eggs one at a time, beating well after each addition. Continue mixing until fully combined.
- Fold in the mashed bananas using a spatula or the mixer on low speed until evenly mixed through the batter.
- In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between, until fully melted and smooth. Allow it to cool slightly.
- Gradually add the self-raising flour to the wet ingredients, alternating with the milk, beginning and ending with the flour. Mix until just combined.
- Carefully fold in the melted chocolate, ensuring it is well incorporated without overmixing the batter.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
- Let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- In a chilled mixing bowl, whip the heavy whipping cream with an electric mixer on high speed until stiff peaks form. Be careful not to overwhip.
- Once the cupcakes are completely cool, dollop or pipe the whipped cream on top of each cupcake.
- Enjoy your delicious banana and chocolate cupcakes! Store any leftovers in an airtight container in the refrigerator.
Tips:
- Make sure the bananas are ripe as they will mash more easily and provide a stronger flavor.
- Use room temperature butter and eggs to ensure a smoother batter and better texture in the cupcakes.
- Don't overmix the batter once the flour is added; overmixing can make the cupcakes dense and tough.
- Chop the dark chocolate into small pieces so it melts more evenly and disperses throughout the batter.
- Fill the cupcake liners about two-thirds full to allow room for the cupcakes to rise without overflowing.
- Let the cupcakes cool completely before frosting them to prevent the frosting from melting.
These banana and chocolate cupcakes are a scrumptious way to enjoy the classic combination of bananas and chocolate. With each bite, you get a burst of banana flavor complemented by rich, melty chocolate. Follow the recipe and tips to ensure your cupcakes turn out moist, delicious, and irresistible. Enjoy them as-is, or top with your favorite frosting for an extra special touch!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 4.67g | 3% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.40g | 6% |
| Sugar 16g | 17% |
| Fat | |
| Fat 16g | 18% |
| Saturated 5g | 17% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 27mg | 5% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.05mg | 3% |
| Vitamin B3 0.42mg | 3% |
| Vitamin B6 0.04mg | 3% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 1.89mg | 2% |
| Vitamin E 0.15mg | 1% |
| Vitamin K 0.80ug | 1% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 2.14mg | 19% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 110mg | 3% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 16mg | 1% |
| Zinc, Zn 0.36mg | 3% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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