Chocolate and banana is a super hit combo at home for two good reasons. One, the final product is moist, soft and delicious cupcakes which none can resist. Second, the cocoa powder adds a special effect on these cupcakes that the banana flavour remains unnoticed. Had the kids known, the cupcakes were made of bananas, they would have turned down. I have already posted a chocolate banana pancake, which is again a great hit here. These cupcakes are made with wheat flour and so these can be a breakfast option if you are a busy person and have no time to prepare breakfast. You can always reduce or increase sweetness as per sweet tooth.
I have made this cupcake several times now and kids have happily devoured these cupcakes very happily till date. I can use up all over ripe bananas at home, disguising in a cocoa powder mix. The batter making for these yummy cupcakes is quite simple and all you need is a wire whisk. The batter is of running consistency, then puffs up well and bakes to set. The texture is soft, smooth and moist cupcakes. They can be enjoyed without any frosting too, or you may add a few white chocolate chips for an attractive look. This is a foolproof recipe, enjoy making these at home.
Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 12 muffins
Ingredients
wheat flour 1 cup
baking powder 3/4 tsp
baking soda 3/4 tsp
salt 1/4 tsp
powdered sugar 3/4 cup
cocoa powder 1/3 cup
oil 1/4 cup
milk 1/4 cup
warm water 1/2 cup
egg 1
banana 1/2 cup mashed (1 Robusta / Dolo or 4-5 small banana)
vanilla essence 3/4 tsp
for chocolate frosting
chopped dark chocolate compound 100 gms
whipping cream 1/2 cup
- Sift the flour, baking powder, baking soda, cocoa powder, powdered sugar and salt twice in a bowl. Keep aside.
- Mash the bananas with a fork until nicely mashed (Don't worry if there are lumps in the mashed).
- Now, add the egg in a bowl and add mashed bananas. Mix well using a wire whisk. To this add the oil, vanilla essence, combine well.
- Add the dry ingredients in batches and combine well. To this add milk and warm water in batches till fully incorporated. The batter may be running consistency, but don't worry it will get baked.
- Pre-heat oven to 350 degrees F or 180 degrees C and line a cupcake tray with cupcake liners(12).
- Scoop out the batter in cupcake cups upto 3/4 th full. Then, place in oven and bake for 18-20 minutes (I removed in 20 minutes).
- Remove from oven and cool on wire rack for 10-15 minutes. Enjoy or frost the cupcakes once cooled completely and enjoy!!
FOR CHOCOLATE FROSTING-
- Melt the chocolate using a double boiler method and add the whipped cream to this. Smooth the chocolate till completely melted. Leave to cool completely.
- Beat this ganache with a beater till the frosting looks smooth, light and glossy(2-3 minutes).
- Pipe designs on muffins by transferring the frosting in piping bags. Draw patterns of your choice. Add silver pearls for garnish and enjoy.
NOTES
* You can use white chocolate chips (1/4 cup) if not in a mood to frost. This way the cupcakes look great too. I have prepared this way too.
* You can use upto 1 cup of powdered sugar if you are a very sweet person. Also, depending on the sweetness of bananas, alter the sugar quantity.
* I have used 5 njallipoovan (Kerala style small bananas). You can use 1 big robusta type or Dolo banana, or just make sure the mashed bananas is 1/2 cup.
* I have used Ashirwaad atta, you can use any wheat flour or use all-purpose flour(maida).
* These cupcakes rise up well, so pour batter accordingly in each cupcake liner.
Take a peek to see the texture of these cupcakes below-
Enjoy !!
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I want one too :-) Tender crumbs with silky chocolate frosting...just irresistible!
ReplyDeleteChocolaty yum,looks super yummy
ReplyDelete