Chocolate Banana Cup Cakes
This Chocolate banana Cup Cakes recipe is a classic one. The bake will turn up good every single time. It’s simple, quick and eggless. And because its chocolate ,these cup cakes are liked and loved universally. Chocolate is such an in demand ingredient that a tray full of chocolate cup cakes will get over much earlier then a cup cake tray of some other flavour in any party. I have experienced that many a time.
Truth is – Chocolate rules and we surrender all the time …..
I wanted to get indulged in something fabulously inviting and overflowing with chocolate flavour since a long time. These ultimate chocolate banana cupcakes absolutely live up to my craving. You will realise this when you bake. I suggest don’t share your cupcake when relishing; just enjoy one full!
The texture of these chocolate banana cup cakes is supremely moist, and they keep soft even when in the fridge. Usually when we add cocoa powder to the cakes or cup cakes; the end result turns out bit dry. And to tell you the truth; I am not a big fan of cocoa powder when it comes to cakes. In this recipe , although we are using cocoa powder – still the cupcakes are extra moist and tender. Yes! I have shared my tricks below for soft and moist interior for these cup cakes.
1 . Using banana helps to keep the cupcakes moist.
2 . Warm milk used in the recipe works well.
3 . Adding little bit of vinegar in the end to the cakes batter works like a magic.
Also couple of instruction given below helps in achieving over all delicious cup cake.
1 . Measuring ingredients accurately and preheating of the oven is important.
2 . The recipe is very simple; you will need just two mixing bowl – one for dry ingredient and one for wet ingredient. But to keep the cupcakes tender use a spatula instead of whisk when incorporating wet ingredients to dry ingredients.
3 . I have used little less sugar in this recipe of the cup cakes. Because the frosting I am using is a little on a sweeter side. So it is very important that we balance out the amount of sugar.
4 . The frosting – now I know you must be thinking why not ganache or butter cream frosting for these cup cakes. The reason is I wanted to try something new + this frosting will stay in shape at room temperature for longer time. And also, we got to learn something new.
5 . I have mentioned in the recipe warm water – so make sure its not hot or cold or at room temperature, the milk has to be lukewarm.
6 . I did this sillly thing, by filling the cupcake cups to this hight as shown in the picture…. I knew they are gonna rise almost double the hight and I am making cupcakes not muffins. I had to cut the top of each baked cake before frosting. I would have very well made another cupcake, distributing it right. Any ways- you be careful how much batter you are pouring in each cup cake.
1 . A 1 and 3/4th cup of all purpose flour
2 . 1/4th cup of cocoa powder
3 . 1 teaspoon of baking powder
4 . 1 teaspoon of baking soda
5 . A pinch of salt
6 . 1 and 1/4th cup of sugar
7 . 1/2 cup of ripped mashed banana
8 . 1/2 cup of milk
9 . 1/2 cup of warm water
10 . 1/2 cup of flavourless oil (sunflower, canola, or vegetable oil)
11 . 1 teaspoon of vanilla extract
For the frosting
1 . 1 cup unsalted butter, at room temperature
2 . ¾ cup light corn syrup
2 . 1 cup powdered sugar
3 . ¾ cup cocoa powder
4 . Pinch of salt
5 . 1 teaspoon vanilla extract
6 . 8 ounces chocolate melted and cooled
Preheat oven to 350* F (180*C). Keep the paper cups ready in a baking tray or use a muffin tray lined with paper cups. Set aside.
In a large bowl – whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix using a rubber spatula until combined. Pour the batter into the prepared cups and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack.
For the Frosting: In a clean bowl – add the butter and sugar, and whisk using an electric hand mixer. Add in cocoa powder, salt and beat until smooth. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the melted chocolate and run the mixer until smooth and creamy,
Pour the prepared frosting in an piping bag with a star nozzle and frost the cupcakes as desired. Enjoy !