Banana and Cocoa Cupcakes. Combine powdered sugar and cocoa; gradually beat into cream cheese mixture. Banana Chocolate Cupcakes covered with lovely swirls of Chocolate Fudge Frosting give us a double dose of chocolate. You will love these tender and As always, keep in mind that the type and brand of cocoa powder you use will determine the flavor of the cupcakes, so use the best you can afford.

This article contains affiliate links, which Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. These easy chocolate chip cupcakes topped with a buttery cream cheese frosting are a decadent upgrade on a classic favorite, banana bread. I was inspired by a few different banana cupcake recipes before settling on this one. You can have Banana and Cocoa Cupcakes using 9 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Banana and Cocoa Cupcakes

It's 180 grams of [90 grams] Plain flour.
You need 2 tsp of [4 grams] Baking powder.
Prepare 20 grams of [10 grams] Cocoa powder.
Prepare 120 grams of [60 grams] Butter or margarine.
You need 120 grams of [60 grams] Sugar.
Prepare 3 of [2] Egg.
Prepare 50 ml of [25 ml] Milk.
It's 1 of Vanilla extract.
Prepare 3 small of [1 1/2 small] Banana.

The cream cheese frosting is probably my favorite part; it's just. As with banana cake, banana cupcakes are a great way to use up ripe bananas. Double chocolate with cocoa and chocolate chips. Dear banana bread lovers, putting chocolate chips in your banana bread is like having your bananas and chocolate go on a date.

Banana and Cocoa Cupcakes instructions

Mash the banana with a fork..
Melt the butter or margarine in a large bowl for 20 seconds in a 900 W microwave, add the sugar and mix well..
Add a beaten egg and mix, followed by vanilla extract and milk, and then mix again..
Add the mashed banana and mix well once more..
Combine the flour, baking powder and cocoa powder and sift into the mixture. Mix until the lumps have disappeared..
Pour the mixture into paper cups (if using side dish cups, use size 9) and bake in an oven preheated to 180°C for 25 minutes..
For those that don't want the cupcakes to puff out too much, put the paper cups in something like a pudding mould and they should come out I put mine in so that they become a bit taller..
Finished!.
I omitted cocoa powder from the mixture and halved the recipe for 10 cupcakes..
If you aren't using cocoa powder, mix 1 teaspoon of lemon juice to the mashed banana. This will stop browning..
If you leave out the banana, the cupcakes won't be as sweet so slightly increase the sugar or else the bitterness from the cocoa powder will be overwhelming..

Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. I only have dutch-processed cocoa, and I was wondering what you recommend for substituting? Is there anything I can add to the recipe to get the same effect you have? Banana Hazelnut-Cocoa DipStacy's Snacks. cool whip, Stacy's Simply Naked Pretzel Thins, bananas, Nutella. These are the best chocolate cupcakes.