Banana Chocolate Cupcakes:
Preheat oven to 350 degrees F (180
degrees C) and place rack in the center of the oven. Line 12 regular-sized
muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl whisk
together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl,
whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the
dry ingredients and stir, or whisk,
until combined. (The batter is quite thin.) Pour or scoop the batter
into the muffin cups, about 3/4 full, and bake
for about 20
minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from oven and let
cool on a wire rack. Frost with the Chocolate Frosting.
Chocolate
Frosting: Melt the chocolate in a heatproof bowl placed over a
saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter until smooth and
creamy (about 1 minute). Add the sugar and beat until it is light and fluffy
(about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on
low speed until incorporated. Increase the speed to medium-high and beat until
frosting is smooth and glossy (about 2 -3 minutes).
Makes 12
regular-sized cupcakes.
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Banana Chocolate Cupcakes:
1 cup (200
grams) granulated white
sugar
1 cup (130
grams) all-purpose
flour
1/3 cup
(35 grams) unsweetened cocoa powder (regular or Dutch-processed)
3/4
teaspoons baking powder
3/4
teaspoon
baking soda
1/4 teaspoon
salt
1 large
egg
1/2 cup
mashed ripe bananas (about 1 medium sized banana)
1/2 cup (120
ml) warm water
1/4 cup
(60 ml) milk
1/4
cup (60 ml) canola, corn, or vegetable oil
3/4 teaspoon pure vanilla extract
Chocolate Fudge Frosting:
3 ounces (90 grams)
unsweetened chocolate, coarsely chopped
1/2 cup (113 grams)
unsalted butter, room temperature
1 cup (120 grams)
confectioners (powdered or icing) sugar, sifted
1 teaspoon pure
vanilla extract
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