Moist Chocolate Banana Whole Wheat Cupcakes
Ready In: 25 mins
Serves: 12
Yields: 12 cupcakes
Ingredients
- 3 bananas, Ripe
- 1⁄2 cup sugar
- 2 tablespoons sugar
- 2 eggs
- 1⁄4 cup whole milk
- 4 tablespoons butter, Melted
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg (freshly ground, if possible)
- 2 teaspoons vanilla extract
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 cups whole wheat flour
- 1⁄3 cup cocoa (not the sugary stuff, REAL cocoa)
Directions
- Preheat oven to 350 degrees.
- In a blender combine the first 7 ingredients. Liquify.
- In a bowl combine the Baking Powder, Whole Wheat Flour, and Cocoa.
- Add the liquefied contents of the blender to the bowl, mix until well-integrated. Do not overmix or you'll risk tough and breadlike cupcakes.
- Grease muffin tins (or use paper liners).
- Fill each Muffin tin to 3/4 full.
- Pop into preheated oven and quickly close the door. After 8 minutes, turn the oven off. Leave the cupcakes in the oven for another 7 minutes (for a total of 15 minutes). Do not open the oven door until you are ready to remove the cupcakes at the 15 minut mark.
- If you are using paper liners, immediately turn the cupcakes out of the muffin tray. Otherwise, allow to cool for 5 minutes in the tray, then remove.
- Eat as is, or cool before icing with your favorite icing recipe.
- Store in a tupperware container with room to breathe. If you won't eat it within a few days, wrap tightly in 3 layers of Saran Wrap and freeze.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off