Banana Double Chocolate Cupcakes Recipe

Name: Banana Double Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups all-purpose flour; 1 teaspoon baking soda; 1 pinch salt; ¼ cup cocoa; 1 cup granulated sugar; ½ cup vegetable oil; 2 eggs; 2 bananas, mashed (very ripe); 1 teaspoon vanilla; ½ cup semi-sweet chocolate chips

Servings: persons

1 ¼ cups all-purpose flour
1 teaspoon baking soda
1 pinch salt
¼ cup cocoa
1 cup granulated sugar
½ cup vegetable oil
2 eggs
2 bananas, mashed (very ripe)
1 teaspoon vanilla
½ cup semi-sweet chocolate chips

1
Preheat oven to 350, line a muffin pan with cupcake liners.
2
In a small bowl, mix together flour, baking soda, salt, and cocoa.
3
Set aside.
4
In a larger bowl, whisk together sugar, oil, and eggs until smooth.
5
Add mashed banana and vanilla, beat well.
6
Add flour mixture, beat until smooth.
7
Stir in chocolate chips.
8
Scoop batter into cupcake liners.
9
Bake 24-28 minutes, or until tops spring back when lightly touched.
10
Cool in pan for 10 minutes, then let cool completely on a wire rack.
11
Frost with favourite frosting (although they're fine plain, too!
12
), eat!

843

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 pinch salt, ¼ cup cocoa, and more.

Yes, Banana Double Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Double Chocolate Cupcakes

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