Banana Chocolate Cupcakes
The combination of banana and chocolate is a classic and timeless flavor pairing that is widely used in many cuisines around the world. The natural sweetness and softness of the banana perfectly harmonize with the rich flavor of dark chocolate, making this cupcake a truly special dessert. The first chocolate banana cakes appeared in the early 20th century, when people increasingly began experimenting with combining fruits and chocolate. This recipe is an easy-to-make, yet delicious version of this popular cake. If you want to make it even more special, try sprinkling a little caramel sauce or toasted nuts on top!
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners.
2
In a medium bowl, whisk together the flour, baking powder, and salt until combined.
3
In a separate bowl, cream together the butter and sugar until light and fluffy.
4
Beat in the eggs one at a time, then stir in the vanilla extract.
5
Mash the ripe bananas with a fork, then fold them into the batter until just combined.
6
Chop the dark chocolate into small pieces and gently fold them into the batter, ensuring they are evenly distributed.
7
Fill the muffin liners about three-quarters full with batter. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
8
While the cupcakes are baking, prepare the chocolate frosting: In a bowl, beat the heavy cream, powdered sugar, and cream cheese until light and fluffy.
9
Let the cupcakes cool completely, then frost with the chocolate cream and garnish with chocolate shavings.
