Moist Chocolate Banana Cupcakes Recipe

Name: Moist Chocolate Banana Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Demerara Sugar; 1 cup All-purpose Flour; 1/3 cups Cocoa Powder, Unsweetened Regular Or Dutch-processed; 3/4 teaspoons Baking Powder; 3/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 Egg (large); 2 Medium Bananas, Mashed; 1/4 cups Milk; 1/4 cups Olive Oil; 1 teaspoon Vanilla Extract; 1 teaspoon Almond Extract (optional); 1/2 cups Hot Water, Not Boiling

Servings: persons

3/4 cups Demerara Sugar
1 cup All-purpose Flour
1/3 cups Cocoa Powder, Unsweetened Regular Or Dutch-processed
3/4 teaspoons Baking Powder
3/4 teaspoons Baking Soda
1/4 teaspoons Salt
1 Egg (large)
2 Medium Bananas, Mashed
1/4 cups Milk
1/4 cups Olive Oil
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract (optional)
1/2 cups Hot Water, Not Boiling

1
1. Preheat oven to 350u00b0F/180u00b0C.
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2. Line 12 regular or 24 mini muffin cups with paper liners, butter each cup, or spray with your favourite nonstick vegetable spray.
3
3. In a large bowl, mix the dry ingredients well: sugar, flour, cocoa powder, baking powder, baking soda, and salt.
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4. In another large bowl, whisk together the wet ingredients except hot water: eggs, mashed banana, milk, oil, vanilla extract and almond extract if using.
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5. Add the wet ingredients to the dry ingredients and stir or whisk until combined.
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6. Add the hot water and mix. The batter will be quite thin but don't worry, it's fine.
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7. Pour or spoon the batter into the muffin cups no more than 3/4 full. Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
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8. Remove from oven and let cool on a wire rack.
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9. Frost with your favourite frosting, or serve plain with a side of whipped cream or ice cream.

761

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 3/4 cups Demerara Sugar, 1 cup All-purpose Flour, 1/3 cups Cocoa Powder, Unsweetened Regular Or Dutch-processed, 3/4 teaspoons Baking Powder, and more.

Yes, Moist Chocolate Banana 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.

Moist Chocolate Banana Cupcakes

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