These simple banana and chocolate cupcakes are a great way of using up ripe bananas and are really easy to make. Or even if you have over-ripe bananas that you wouldn’t really like to eat on thier own – the perfect way to clean out the fruit bowl before going shopping! The mushy banana in the chocolate cupcake mix keeps the sponge really moist. For the ultimate flavour, why not top with an indulgent peanut butter icing – banana, chocolate and peanut – the best combination! These cupcakes only take 25 mins to cook and the kids to can you make them too as they’re very simple. For a cupcake recipe you’ll go back to again and again, try these banana and chocolate cupcakes this week and you’ll not be disappointed. They taste as great as they look!
- 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
To make this chocolate cupcake recipe, re-heat 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.
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The bananas are best to use when they’re at their sweetest when the skins have nearly turned all brown.