Banana and chocolate cupcakes
Banana and chocolate cupcakes blend ripe bananas with rich dark chocolate for a moist, fluffy treat. Topped with creamy whipped cream, they're perfect for any occasion.
Cook time 25 min
Prep time 20 min
Ingredients:
1/2 cup butter3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
2 bananas
1 cup dark chocolate
2 cups self-raising flour
1/4 cup milk (1% fat)
1/2 cup heavy whipping cream
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.
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.
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!
Banana and chocolate cupcakes FAQ:
Bake the cupcakes in a preheated oven at 350°F (175°C) for 18-22 minutes. They are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
You can check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are ready. If the toothpick is wet with batter, they need more time.
Yes, you can substitute dark chocolate with semi-sweet or milk chocolate. However, keep in mind that this may alter the sweetness and flavor profile of the cupcakes.
Store any leftover cupcakes in an airtight container in the refrigerator. They can be kept for up to 3-5 days. Allow them to come to room temperature before serving for the best flavor.
To make gluten-free banana and chocolate cupcakes, you can substitute self-raising flour with a gluten-free all-purpose flour blend. Ensure the blend contains a leavening agent to mimic the self-rising property.
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.
Nutrition per serving
16 ServingsCalories 210kcal
Protein 4.67g
Carbohydrates 36g
Fiber 2.40g
Sugar 16g
Fat 16g
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