Banana Chocolate Cupcakes – A Match Made in Heaven

Banana chocolate cupcakes are the perfect blend of flavors for any dessert lover. They are moist, fluffy, and have a rich chocolate taste that is perfectly balanced with the sweetness of ripe bananas. The recipe is simple and easy to make, and the end result is a batch of delicious cupcakes that are sure to impress.

Not only do these cupcakes taste amazing, but they are also a great way to use up overripe bananas that would otherwise go to waste. Plus, the combination of chocolate and banana is a classic one that is loved by people of all ages.

Whether you’re hosting a party or simply want to indulge in a sweet treat, these banana chocolate cupcakes are the perfect choice. So, let’s get baking!

Ingredients

• 1/4 cup (30g) of dark chocolate chips
• 2.6 oz (75g) of high-cocoa dark chocolate
• 2 bananas
• 2 1/2 cups (300g) of whole wheat flour or spelt flour
• 1/4 cup (50g) of coconut sugar or natural sweetener
• 1/2 packet of baking powder
• 1 pinch of salt
• 1 cup (25cl) of light cream or unsweetened almond milk
• 1/4 cup (50g) of coconut oil or extra virgin olive oil

Instructions

1. Preheat the oven to 180°C (350°F), or thermostat 6.
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
3. Add the mashed bananas and stir well. Then gradually add the light cream and coconut oil, stirring constantly.
4. Fill the paper cupcake liners 3/4 full with the batter.
5. Bake for 25 minutes, then check for doneness by inserting a toothpick or knife into a cupcake – if it comes out clean, they’re ready! Allow the cupcakes to cool.
6. To make the chocolate glaze, melt the chocolate in a double boiler (or a heatproof bowl set over a pot of simmering water).
7. Once the chocolate has melted, dip the top of each cupcake into the chocolate glaze, and sprinkle chocolate chips on top before the glaze sets.
8. Let the chocolate glaze set before serving. Enjoy your delicious chocolate banana cupcakes!

Tips

1. Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be.
2. Don’t overmix the batter: Overmixing can result in tough and dense cupcakes. Mix the ingredients until just combined for the best texture.
3. Allow the cupcakes to cool before glazing: If the cupcakes are too warm, the glaze will melt and slide off.

This recipe has been made healthier by substituting certain ingredients. We used dark chocolate with high cocoa content, natural sweeteners such as coconut sugar, whole wheat or spelt flour, light cream or unsweetened almond milk, and coconut or olive oil. These modifications reduce the amount of calories and refined sugars, while providing beneficial nutrients for a healthier and balanced option.

Banana chocolate cupcakes are a must-try for anyone who loves dessert. They are easy to make, delicious, and a great way to use up overripe bananas. Plus, the combination of chocolate and banana is a classic one that will never go out of style.