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Chocolate Banana Cupcakes

June 27, 2010

I am finally on summer vacation!  I can’t wait to spend the summer discovering new and delicious recipes and baking as often as I can.  Yesterday, I made my first treat of the summer, chocolate banana cupcakes.  I have had my eye on this recipe for months, and I finally had time to bake them yesterday.  I brought them to a little party at my friends house, and everyone loved them!  These cupcakes are very moist, and the banana flavor comes through strong.  The coconut milk also adds a delicious and distinct flavor to these cupcakes.  This recipe is definitely a must for anyone who loves banana and chocolate (one of my favorite combinations).  Try them out for yourself, and let me know how you like them!

Enjoy,

Laura

Chocolate Banana Cupcakes


Gather your ingredientsUse a fork to mash up your banana.

Add coconut milk, sugar, oil, and vanilla extract…

…and whisk until combined.

In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

Use the bottom of a measuring cup to make a well in the dry ingredients, and then pour the wet mixture in the well.

Stir until combined.  Then, pour batter into lined cupcake tins.

Bake for 18-20 minutes……and let cool for about 20-30 minutes before frosting.

While the cupcakes are cooling, gather your ingredients for the frosting (recipe at the end of the post)

Frost, and enjoy!  I beleive Libby told me she ate 3 of these in one sitting.  Yeah, they really are that good.

Chocolate Banana Cupcakes

Recipe from Love and Olive Oil (http://www.loveandoliveoil.com/2010/05/chocolate-banana-cupcakes.html#comments)

Makes 12 cupcakes

Ingredients

1/2 cup coconut milk
1/2 cup ripe banana (about 1 banana)
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon

For Frosting:
1/2 cup butter or margarine, room temperature
1/4 cup ripe banana (about 1/2 banana)
2 tablespoons cocoa powder
2 1/2-3 cups confectioners’ sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line muffin pan with paper liners.

In a small bowl, mash the banana with a fork. Whisk in the coconut milk, sugar, oil, and vanilla extract until incorporated. Mixture will still be a little lumpy because of the nature of the banana, but whisk out as many large lumps as you can. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Make a well in the center of dry ingredients and pour in banana mixture. Stir until just smooth (do not overmix).

Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add banana and mix on high speed until few lumps remain. Add cocoa powder and 1 cup powdered sugar and beat until combined. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar/cream to achieve the proper consistency). Mix in vanilla. Continue beating until light and fluffy, about 3-5 minutes, adding more sugar if necessary. Spread or pipe onto cooled cupcakes. Garnish with leftover banana slices if desired.

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