Cupcakes so good that frosting isn't required! |
In celebration, starting things off with chocolaty reminders. First, I made chocolate cupcakes with three high-speed-blackening-rate bananas. It was either freeze for future smoothies, n "ice" creams, or banana bread or creating fabulous, irresistibly delicious chocolate cupcakes. By choosing the latter, the bananas amp up flavor profile and moisten up the perfect sweet treat.
Chocolate Banana Cupcakes Ingredients and Preparation
2 cup flour
1/3 cup cocoa powder (used Equal Exchange Fair Trade Organic Baking Cocoa)
1/2 cup cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 bananas, ripened
1 1/2 cup unsweetened almond milk
1 teaspoon vanilla
1/3 cup coconut oil, melted
Preheat oven to 350 degrees and prepare a 12 dozen muffin tin with paper liners.
Mix flour, cocoa powder, cane sugar, baking powder, baking soda, and salt together.
In a blender, combine bananas, almond milk, vanilla, and coconut oil.
Stir wet into dry ingredients until even and smooth.
Pour batter into liners. Bake for 18-20 minutes.
Before and.... |
After. |
Cute and chilled in the fridge. |
The last one-- the fork tested cupcake. |
These look delicious I love chocolate and banana!!! The fork tested cake is always the best!
ReplyDeleteThank you! I definitely want to make more of these in the future. These turned out better than hoped.
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