Chocolate Banana Cupcakes

Bananas and chocolate are a perfect combination. I love these chocolate banana cupcakes because they hide a bit of the banana flavor, while still retaining the healthy benefits of banana and the tender moistness you would expect in a perfect banana cupcake. These chocolate banana cupcakes are a modification of the original tender banana cupcake.

They pair well with cream cheese frosting, chocolate frosting, or a simple vanilla buttercream.

Chocolate Banana Cupcakes

From at

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Prep: Cook: Yield: 12-18Total:

A lovely blend of bananas and delicate chocolate flavor, these are perfect frosted with banana cream frosting, chocolate frosting or they can be enjoyed without any frosting at all.

You'll Need...

  • 1 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup pureed bananas (apx 2 large bananas)

Directions

  1. Preheat oven to 350 (325 for convection)
  2. Line 12 muffin cups with cupcake liners.
  3. In a blender puree the bananas and then add the eggs. Puree until just blended. Add the vanilla. [PUREE]
  4. Combine all the dry ingredients in a mixing bowl and blend. [COMBINE]
  5. Add the oil and half of the banana mixture to the dry ingredients and blend on medium speed for 1 1/2 minutes. Scrape the sides of the bowl. [BLEND]
  6. Add the remaining banana mixture in two batches, beating for 30 seconds with each addition. [ADD]
  7. Pour the batter into the prepared muffin tins. Fill each cup 2/3 full. [POUR]
  8. Bake for 18-20 minutes. [BAKE]

Banana Cupcakes

These banana cupcakes are based on one of my customer’s favorite cakes. Many years ago, my friend Debby asked me if I made banana cake. I’m not a big fan of banana, and I hadn’t ever considered it. Her son was really hoping to have a banana cake for his birthday, so I said “Sure! I will give it a try.”

I found a great recipe in my library’s copy of┬áThe Cake Bible. I checked this book out so many times that I ultimately bought it! Rose’s banana cake recipe from the book is adapted to make these cupcakes. The changes from the Cake Bible recipe include:

  1. a reduction of the amount of salt,
  2. no lemon zest,
  3. the addition of potato starch,
  4. a change from butter to oil, and
  5. a blend of all purpose flour and cake flour Continue reading