Chocolate Banana Cupcakes

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Chocolate banana cupcakes combine the rich flavor of chocolate 🍫 with the natural sweetness of overripe bananas 🍌, creating a moist and delightful treat 🧁. This fusion originated from the practical use of overripe bananas during the Great Depression 🍞🍌 and the long-standing love for chocolate 🍫. Today, these cupcakes are enjoyed globally 🌍, often enhanced with toppings like chocolate chips or nuts, blending nostalgic comfort with a modern twist 🌟🧁.

NUTRITION FACTS (approximately per serving):

Calories: 140

Total Fat: 5g

Saturated Fat: 0.5g

Cholesterol: 15mg

Sodium: 95mg

Total Carbohydrates: 23g

Dietary Fiber: 2g

Sugars: 12g

Protein: 2g


Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Servings: 24 cupcakes


Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.


INGREDIENTS:

  • 10-12 pieces Overripe bananas

  • 2 medium Eggs

  • ½ cup Vegetable oil

  • 1 cup Brown sugar

  • 1 tablespoon Vanilla extract

  • 1 ½ cup All- purpose flour

  • 1 teaspoon Baking soda

  • 1 teaspoon Baking powder

  • ½ teaspoon Salt

  • ½ cup Cocoa powder (unsweetened)

Optional:

  • Chocolate chips

  • Sliced almonds


DIRECTIONS:

Step 1: Preheat the Oven

  • Preheat your oven to 180°C (350°F) for 15 minutes and prepare a cupcake pan with liners.


Step 2: Prepare Banana Mixture

  • In a large bowl, mash the peeled overripe bananas until smooth.

  • Add eggs, vegetable oil, and vanilla extract to the mashed bananas, then mix until well combined.

  • Stir in sugar until incorporated.


Step 3: Combine Dry Ingredients

  • Sift cocoa powder, all-purpose flour, baking soda, baking powder, and salt directly into the bowl with the banana mixture.

  • Stir until just combined, be careful not to overmix; a few lumps are okay.

  • Scrape the bottom of the bowl to thoroughly incorporate all ingredients.


Step 7: Fill Cupcake Liners

  • Transfer the batter into the prepared cupcake pans, filling each liner about half to three-quarters full. Adjust as needed to fill all 24 cupcake liners


Step 5: Optional Topping

  • Sprinkle chocolate chips and sliced almonds on top of each cupcake for added flavor and decoration.


Step 6: Bake the Cupcakes

  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.


Step 7: Cool the Cupcakes

  • Allow the cupcakes to cool in the pans for a few minutes before transferring them to wire racks to cool completely.


TIPS:

  • Ripe Bananas: Use overripe bananas for maximum flavor and sweetness. The riper, the better!

  • Mix-ins: Get creative with mix-ins like chocolate chips, chopped nuts, or raisins for added texture and flavor.

  • Even Portioning: Aim for even distribution of batter in each cupcake liner to ensure uniform baking. An ice cream scoop or measuring cup can help with this.

  • Baking Time: Keep an eye on baking time and remove the cupcakes from the oven when a toothpick inserted into the center comes out clean with a few moist crumbs clinging to it. Avoid overbaking for moistness.

  • Cooling Method: Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack. This helps them firm up slightly for easier handling.

  • Storage: Store leftover cupcakes in an airtight container at room temperature for up to 2-3 days or refrigerate for up to a week. Bring them to room temperature before serving for the best taste and texture.

  • Enjoy Fresh: These cupcakes are best enjoyed fresh on the day they are baked. If reheating leftovers, warm them slightly in the microwave for a few seconds to revive their freshness.


Serve & Enjoy! 💖

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