Don’t forget to go through the baking tips first, CHECK IT NOW!
The combination of bananas and chocolate is indisputable. Cupcakes are so much fun. I love making them for the little ones in the family. They’re soft, moist, and yummy.
Prep time: 45 mins – Cook time: 20-25 mins – Total time: 65-70 mins
Ingredients
Cupcakes
- ½ cup vegetable oil
- 1 2/3 cup flour
- 2/3 cup cocoa powder
- 1½ teaspoon baking soda
- 1teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 mashed bananas (use ripe bananas)
- 2 eggs
- 2/3 cup yoghurt
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
Equipment
| Measuring cups and spoons Large bowl (2 large bowls is you’re using a handheld electric mixer) Two12 hole mini cupcake trays Spatula Handheld or standing electric whisk |
How to…..
Preheat oven to 325F/162 C.
Line the muffin pan with cupcake paper cups or silicon cups.
In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, salt and cinnamon.
In the bowl of a standing mixer (or a large bowl if you’re using a handheld whisk), add the yoghurt, eggs, maple syrup, vanilla extract, oil and mashed banana. Beat it until just well combined.
Add the wet ingredients to the dry ingredients and mix with a spatula until well combined.
Fold in the chocolate chips.
Pour into the lined mini cupcake holes about half way up.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let them cool in the tray for a few minutes.
Remove onto a wire rack and let them cool completely.