Chocolate banana cupcakes
Electric mixer, wooden spoon, spoon, whisk
Step 1/ 5
Preheat oven to 350°F. Line 18 standard (2 1/2-inch) muffin cups with paper baking cups
Step 2/ 5
- ⅛ Cups all-purpose flour
- ⅛ Cups granulated sugar
- ⅛ Cup unsweetened Dutch process cocoa powder
- ¼ Tablespoons packed brown sugar
- ¼ Teaspoons baking powder
- ⅛ Teaspoon salt
- ⅛ Cup vegetable oil
- ¼ eggs
- ⅛ Cup buttermilk
- ⅛ Teaspoon vanilla
- ¼ Mashed bananas (about 1 cup)
- Electric mixer, wooden spoon, spoon
Combine flour, granulated sugar, cocoa, brown sugar, baking powder and salt in large bowl; mix well. Add oil, eggs, butter milk and vanilla; beat with electric mixer at medium speed two minutes or until well blended. Spoon batter into prepared muffin cups, filling three-fourths full.
Step 3/ 5
Bake 25 minutes or until toothpick inserted into centers come out clean. Cool in pan 10 minutes; remove to wire rack to cool completely.
Step 4/ 5
- ⅛ Cups whipping cream
- ¼ Cups dark chocolate chips
Bring cream to a simmer in small sauce pan over medium heat. Place chocolate chips in medium bowl. Pour cream over chocolate chips; let’s stand two minutes. Whisk until chocolate is melted and mixture is smooth.
Step 5/ 5
Dip tops of cup cakes and chocolate mixture; return to racks. Let stand 10 minutes; dip tops again, if desired. Drizzle banana chips with remaining chocolate mixture; arrange on cupcakes, if desired.
Enjoy your meal!