Hot Cocoa Cupcake Recipe Recipes Recipe For Banana

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COCOA BANANA CUPCAKES



Cocoa Banana Cupcakes image

Rochelle Brownlee of Big Timber, Montana shares the recipe for these moist cupcakes with milk banana flavor. The cocoa powder in the frosting boosts the chocolate flavor while the melted chocolate gives it a creamy texture, making it easier to spread.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 17

2 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon each baking soda and salt
2 eggs
1-1/4 cups fat-free milk
1 cup mashed ripe banana (2 to 3 medium)
3 tablespoons canola oil
1 teaspoon vanilla extract
FROSTING:
4 ounces reduced-fat cream cheese
3 tablespoons fat-free milk
2 ounces semisweet chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/3 cup baking cocoa

Steps:

  • In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray or line with paper liners. Fill three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove to wire racks to cool completely. , Beat cream cheese, milk, chocolate and vanilla until smooth. Combine confectioners' sugar and cocoa; gradually beat into cream cheese mixture. Frost cupcakes.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 171mg sodium, Carbohydrate 40g carbohydrate, Fiber 2g fiber), Protein 4g protein.

COCOA BANANA CUPCAKES



Cocoa Banana Cupcakes image

Make and share this Cocoa Banana Cupcakes recipe from Food.com.

Provided by SweetySJD

Categories     Dessert

Time 30m

Yield 18 cupcakes

Number Of Ingredients 17

2 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/4 cups nonfat milk
1 cup banana, mashed
3 tablespoons canola oil
1 teaspoon vanilla extract
4 ounces reduced-fat cream cheese
3 tablespoons nonfat milk
2 ounces semisweet chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups powdered sugar
1/3 cup baking cocoa

Steps:

  • In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened.
  • Coat muffin cups with nonstick spray. Fill 3/4 full. Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean. Cool 5 minutes before removing to cool on wire racks.
  • Beat cream cheese, milk, chocolate, and vanilla until smooth.
  • Combine powdered sugar and cocoa; gradually beat into cream cheese mixture.
  • Frost cupcakes when cool.

HOT COCOA "CUPCAKES"



Hot Cocoa

I made cupcakes for my wedding to make it fun for all the kids there and to make it easier to portion the cake. Rich Melman, one of my restaurant partners, stopped by the reception and loved the idea and then said I should bake them someday in cups and then they'd really be "cup cakes." I don't think he thought I would ever do it, but here it is. I think it's fun to top them with whipped cream to look like a cup of hot cocoa or you could place mini marshmallows on top and broil it to give it a toasted marshmallow top. You could also do these mini for even more kid-fun!

Provided by Food Network

Categories     dessert

Time 50m

Yield about 12 servings, depending on the size of your coffee cup

Number Of Ingredients 13

1 1/2 cups sugar
1 2/3 cups all-purpose flour
1/2 cup plus 1 tablespoon cocoa powder, preferably Dutch-processed
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 eggs
3/4 cup milk
1/3 cup plus 1 tablespoon vegetable oil
1/2 tablespoon pure vanilla extract
3/4 cups very hot water
1 cup heavy cream
1 tablespoon sugar or 1 can real whipped cream

Steps:

  • Make the Cake: Preheat the oven to 350 degrees F.
  • Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
  • Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.
  • Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't remove the cakes from the cups!)
  • Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.
  • When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.

BANANA CUPCAKES



Banana cupcakes image

Good Food reader, Mita Patel, shares her recipe for these cute, energy-giving, choc-banana cupcakes

Provided by Good Food team

Categories     Dinner, Supper, Treat

Time 35m

Number Of Ingredients 9

140g wholemeal flour
2 tsp baking powder
50g golden caster sugar
1 medium egg
50g melted butter , cooled
125ml semi-skimmed milk
2 small ripe bananas , 1 mashed, 1 sliced
140g white chocolate , roughly chopped
cinnamon , for sprinkling

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.
  • In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.
  • Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate - the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.
  • Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.

Nutrition Facts : Calories 256 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.47 milligram of sodium

KID-MADE COCOA CUPCAKES



Kid-Made Cocoa Cupcakes image

I'm only a kid, and this is the first recipe I've created. I spent a year perfecting these cupcakes, asking advice from owners of local bakeries and my baker friends. I make them for every special occasion in my family and sometimes just for fun. If you want the cupcakes to taste more like hot cocoa, double the amount of hot cocoa mix. This recipe works well with multiple frosting flavors: mint, maple syrup, vanilla, marshmallow and buttercream. Decorate them any way you want! -Maia Hubscher, South Orange, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 12

2 cups all-purpose flour
1-1/2 cups sugar
2 tablespoons baking cocoa
2 tablespoons instant hot cocoa mix
1/4 teaspoon baking soda
3 large eggs, room temperature
2/3 cup whole milk
1/3 cup water
1/2 teaspoon vanilla extract
1/2 cup butter, softened
1 milk chocolate baking bar (4 ounces), melted
Whipped topping, thawed, optional

Steps:

  • Preheat oven to 375°. Line 24 muffin cups with paper liners., Combine the first 5 ingredients. In another bowl, mix eggs, milk, water and vanilla. Add egg mixture to dry ingredients, beating on medium until smooth. Beat in butter; add melted chocolate and beat just until blended., Fill prepared muffin cups half full. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. If desired, top with whipped topping. Decorate as desired.

Nutrition Facts : Calories 162 calories, Fat 6g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 64mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

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