These sweet chocolate banana cupcakes are studded with chocolate chips. Made with one large ripe banana, for a hint of banana flavour.
Not only does the ripe banana really compliment the chocolate flavouring in these chocolate banana cupcakes, but it also makes the chocolate sponge extra moist and spongy. This cupcake recipe (opens in new tab) takes just 15 minutes to prepare.
Ingredients
100g softened unsalted butter
150g light brown sugar
2 large eggs, beaten
1 large ripe banana, mashed
100ml milk
175g plain flour
30g cocoa powder
2tsp baking powder
½tsp salt
150g chocolate chips
WEIGHT CONVERTER
grams
to
cups
Method
Preheat oven to 180°C/350°F/Gas Mark 4 and line a cupcake tin with 12 paper cases.
Cream the butter and sugar in a bowl until light and fluffy. Beat in the eggs a little at a time, then add in the banana and the milk and continue to beat until combined.
Sift in the flour, cocoa, baking powder and salt then fold in. Stir through the chocolate chips.
Divide the mixture evenly between the paper cases then bake in the middle of the oven for 20-25 mins until slightly firm on top and a skewer comes out clean.
Leave in the tin to cool slightly then transfer to a wire rack.
Top tips for making chocolate banana cupcakes
The bananas are best to use when they’re at their sweetest when the skins have nearly turned all brown.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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