Thursday, October 27, 2011

BANANA CHOCOLATE CUPCAKES

banana chocolate cupcakes (4)

Here’s a really great, easy recipe for chocolate cupcakes.  You don’t even need to get your mixer out, because these are mixed like muffins, with one quick mix by hand. 

banana chocolate cupcakes (3)

Full of flavor, very light and moist, this one is a definite winner!  The banana flavor comes through, but in a background sort of way.  It leads the applause for the chocolate.  The only problem is that the batter is more than enough for 12 standard-size cupcakes.  I used two (6-oz.) ramekins for the extra batter, and got two over-sized cupcakes for a total of 14 cupcakes.  I’ll be making these again.

banana chocolate cupcakes (5)


Banana Chocolate Cupcakes
Adapted from Joy of Baking
Rating:  10 out of 10
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INGREDIENTS:
1 cup granulated white sugar (I ground this in my food processor for superfine sugar)
1 cup unbleached all-purpose flour, lightly spooned and swept
1/3 cup unsweetened natural or Dutch cocoa powder (I used Dutch.)
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. fine sea salt  (You can substitute table salt.)
1 large egg
1/2 cup mashed very ripe banana (about 1 medium-sized banana)
1/4 cup warm water
1/4 cup warm coffee
1/4 cup plain or vanilla-flavored non-fat Greek yogurt
1/4 cup vegetable, corn or canola oil
3/4 tsp. pure vanilla extract  (I used my homemade vanilla.)

Heat oven to 350F (180C) and place rack in center of oven.  Line 12 standard-sized muffin cups with paper liners, or spray each cup with nonstick vegetable spray.  Set out two (6-oz) greased ramekins and line each with two wax paper circles cut to fit the bottoms. 

In large bowl, whisk together the dry ingredients:  sugar, flour, cocoa, baking powder, baking soda and salt.  In a second large bowl, whisk together the remaining ingredients:  egg, mashed banana, water, coffee, yogurt, oil and vanilla. 

Pour wet ingredients over dry ingredients and stir or whisk till combined.  Do not overbeat.  Pour or scoop batter into muffin cups and ramekins, filling each about 3/4 full.  Bake 15-18 minutes, or till a toothpick inserted in center returns with just a few crumbs.  Transfer cupcakes to a wire rack to cool.  Frost with Double Chocolate Buttercream Frosting, Hershey’s Perfectly Chocolate Frosting, Chocolate Sour Cream Frosting, Chocolate Mint Buttercream Frosting, White Chocolate Cream Cheese Frosting, Vanilla Cream Cheese Frosting , or one of your own favorites. 

banana chocolate cupcakes

3 comments:

Sam @ My Carolina Kitchen said...

Quick and easy. That's my style when it comes to baking. The swirls on top are so pretty Judy. Looks just like a patisserie in France.
Sam

Velva said...

Judy, this is beautiful. Wow. My kids would love it.
Thanks for sharing.

Velva

MelindaRD said...

As always, you have me drooling. My fave combo is chocolate, banana, and PB so this would be right up my ally...maybe with a little PB filling in the center!