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1
Prep: Preheat the oven to 180 C. Mix the powdered ingredients together well.
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2
The mochi flour is quite sandy, so there's no need to sift it.
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3
Rip up the banana and put into a bowl.
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4
Mash into a puree with a fork.
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5
Add the milk, then add the egg (no need to beat it beforehand), then add the sugar in that order, mixing with a whisk.
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6
Add the powdered ingredients in 2 batches.
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7
You can use the whisk to mix at this stage too.
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8
It will become a thick batter as shown in the photo.
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9
Add the chocolate chips and mix in.
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10
You can continue using a whisk, but the batter tends to stick so it's better to change to a rubber spatula.
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11
You don't have to 'cut and fold' though.
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12
Fill the molds 80% of the way with the batter, and level out the surface.
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13
You can add some nuts as a topping (not listed in the ingredients) here if you want.
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14
Bake in the preheated oven for 15 to 20 minutes.
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15
The time is just a guideline - please adjust to your oven.
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When the cupcakes are lightly browned on top and they feel firm and doughy when squeezed in the middle, they are done.
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17
Done.
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18
If you aren't going to eat the cupcakes right away, cover them with plastic wrap.
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19
The same applies if you are going to freeze them.
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20
They taste better if allowed to rest overnight.
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21
Variation: For the cocoa flavored versions pictured in the step 7 and 8 photos: Use 93 g of mochi flour and 7 g of unsweetened cocoa powder.
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22
Sift the powders together in this case.
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23
The cupcakes will be a bit less banana-flavored.
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24
For the cut side of the basic cupcakes: Even if you roughly mix in the chocolate chips they won't sink to the bottom.
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25
If you distribute the batter unevenly in the molds, it's another story.
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26
You can try adding some chopped nuts or raisins.
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About the bananas: If you have thin ones, use 2 bananas (see photo), if you have big ones, use one.
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28
Bananas that weigh 200 g with their peels on will be about 150 g peeled.
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29
Plus or minus 5 grams is fine.
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30
If you have any leftover banana, slice it up and bake it on the batter, or freeze it.
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31
About the molds: I spray the cups with a non-stick spray (see photo left).
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32
Glassine cups stick to the cupcakes so I don't recommend them.
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33
About the molds: If you oil aluminum foil cups or other types of cups that conduct heat well, the cupcakes will rise to fill the cups while baking, but may shrink a bit when cooled.
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34
This isn't a problem, but just letting you know.
