MOIST CHOCOLATE BANANA WHOLE WHEAT CUPCAKES
This recipe is a healthy choice because of the Whole Wheat Flour and it has less sugar than the average cupcake recipe. The Cocoa makes it chocolatey but doesn't mask the banana flavour. You can also add 1/2 cup of chocolate chips and/or nuts! Don't tell your kids these are healthy, whole-wheat and low in sugar...they'll NEVER know! :o)
Provided by Emmys Mum
Categories Dessert
Time 25m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 178.3, Fat 5.5, SaturatedFat 2.9, Cholesterol 41.7, Sodium 94, Carbohydrate 29.9, Fiber 2.9, Sugar 14.5, Protein 4
CHOCOLATE AND BANANA CUPCAKES
A really good recipe for afternoon tea on a chilly wet day.
Provided by Cookie_girl
Time 55m
Yield Makes 12 regular cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 160°C(fan)/180°C/350°F/gas mark 4 and line a 12 hole muffin tin with the appropriate size cupcake cases.
- In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth. Add the eggs and vanilla and beat together. Add in the flour and baking powder and beat again until all well combined. Stir in the mashed bananas and chocolate pieces using a wooden spoon.
- Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for about 25 minutes. To check if they are cooked insert a skewer into the centre of one of the cakes and it should come out clean.
- Remove from the oven and leave them in their tins for 10 minutes then take them out and place to cool on a wire rack.
- Once completely cool, ice with the chocolate buttercream icing and sprinkle on some chopped walnuts. Alternatively, serve with no icing for a breakfast treat.
CUPCAKE RECIPE
Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
- Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
- Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
- Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
- To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
- Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
- If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 350 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 34 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
CHUNKY MONKEY CUPCAKES
Banana, walnut, and chocolate are always an amazing combination of ingredients, no matter what the delivery system, but it really doesn't get any better than in this ganache-frosted cupcake. A close second would be a chocolate-dipped frozen banana, rolled in walnuts, which is also a great treat, although much more awkward to eat in public. Feel free to omit the frosting and just enjoy these as muffins.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Mash bananas with milk and vanilla extract until smooth.
- Mix butter and sugar together with a spatula until creamy. Whisk in eggs, 1 at a time, then whisk in the banana mixture. Add walnuts, chocolate, and the flour mixture. Mix batter with a spatula until no dry spots remain.
- Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap pan against the counter to expel any air bubbles.
- Bake in the preheated oven until tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes.
- Pour hot cream over chocolate chips in a bowl. Let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over the cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.
Nutrition Facts : Calories 529.8 calories, Carbohydrate 61.7 g, Cholesterol 78.7 mg, Fat 31.4 g, Fiber 3.2 g, Protein 7 g, SaturatedFat 15.8 g, Sodium 386.7 mg, Sugar 30 g
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