Chocolate banana cupcakes
I have made this chocolate and banana cupcake recipe dozens of times, especially when I have overripe bananas lying around in the fruit bowl. It’s quite quick to prepare, and you don’t need any special equipment, just a mixer and muffin tins. I love that it can be adapted based on what you have on hand, and the result is always consistent: the base comes out soft, and the combination of banana and chocolate never fails.
Quick Info
Total Time: about 1 hour
Preparation Time: 20-25 minutes
Baking Time: 20-25 minutes
Servings: 14 pieces
Difficulty: easy
Recipe Type: dessert, suitable for any day or when you want something quick and tasty
Ingredients
For the batter:
- 250 g flour
- 2 tablespoons cocoa
- 1 packet baking powder
- 1 egg
- 2 packets vanilla sugar
- 175 g sugar
- 1 cup warm milk
- 5 tablespoons melted butter
- 100 g milk chocolate
- 1 vial rum essence
- 3 large bananas
For decoration:
- 250 ml liquid cream
- 1 vial vanilla essence
- 1/2 packet cream stabilizer
- red currants
Preparation Method
1. Start with the dry ingredients: mix the flour, cocoa, and baking powder in a bowl.
2. In the same bowl, add the egg, vanilla sugar, granulated sugar, melted butter, and warm milk. Mix until everything is combined.
3. You can melt the milk chocolate in a double boiler or, if you prefer not to complicate things, chop it finely. Add it to the mixture along with the rum essence.
4. Mix a little more to incorporate the chocolate.
5. Prepare the muffin tray with special papers. Fill each mold about three-quarters full with the prepared batter. Don’t fill to the top, as they will rise while baking.
6. Place the tray in the preheated oven at medium to low heat. Bake for 20-25 minutes, until they pass the toothpick test – if it comes out clean, they’re done.
7. Remove the cupcakes from the tray and let them cool completely on a rack or cutting board.
8. When they are completely cool, use a small teaspoon or knife to gently hollow out the center of each cupcake, without reaching the bottom.
9. Cut the bananas into suitable slices and place a few slices in each hollow of the cupcakes.
10. For decoration, whip the liquid cream with the vanilla essence and stabilizer until it reaches a firm consistency.
11. Top each cupcake with whipped cream, then sprinkle a little crumbled base (the part scooped out) and a few red currants.
Why I Make This Recipe Often
They are quick to prepare, and I don’t need hard-to-find ingredients. They are perfect when I have leftover bananas. They keep well for a day or two and are easy to transport. They are also suitable for kids, as they are not too sweet or heavy.
Tips and Variations
Tips
Very ripe bananas give a better taste and added moisture to the base. For chocolate, you can also use a darker one if you don’t have milk chocolate. If you don’t have special muffin papers, grease the tray well with butter.
Substitutions
Plant-based milk can be used instead of regular milk if needed. Butter can be replaced with oil, but the base won’t be as fluffy. Red currants can be replaced with blueberries or any other berries.
Variations
Instead of sliced bananas, you can put a teaspoon of sour jam inside. You can leave the muffins plain, just with a little powdered sugar on top if you don’t have time to decorate. For extra flavor, sprinkle some chocolate chips on top before baking.
Serving Ideas
They go well cold, alongside coffee or tea. They are suitable for lunch boxes or picnics. For special occasions, you can add a little cocoa or instant coffee to the whipped cream.
Frequently Asked Questions
1. Can I use dark chocolate instead of milk chocolate?
Yes, you can, but the taste will be a bit more intense and less sweet.
2. What do I do if I don’t have cream stabilizer?
The cream can be whipped without stabilizer, but it won’t hold its shape for long. I recommend adding it just before serving if you’re not using a stabilizer.
3. Can they be made without eggs?
The recipe isn’t designed without eggs, but you can try replacing it with a small banana puree or an egg substitute; however, the texture will be slightly different.
4. Can I make the base with less sugar?
Yes, you can reduce the sugar by 30-40g without any problems, especially if the bananas are very ripe.
5. What can I use instead of red currants for decoration?
Any small and sour fruit: blueberries, raspberries, or even pomegranate seeds.
Nutritional Values
Approximately, one muffin has around 230-250 kcal, depending on how much cream and banana you put inside and on top. Carbohydrates: about 35g; proteins: 4g; fats: 8g. These are approximate figures, especially since bananas vary in size and sweetness.
Storage and Reheating
They keep well for a day or two in the fridge, in a closed container. The base alone can be kept at room temperature, but with cream and fruit, it’s safer in the fridge. I do not recommend reheating, as the cream and fruit do not hold up to heat. It’s better to eat them cold, straight from the fridge.
Ingredients: For 14 pieces: 250 g flour, 2 tablespoons cocoa, 1 packet baking powder, 1 egg, 2 packets vanilla sugar, 175 g sugar, 1 cup warm milk, 5 tablespoons melted butter, 100 g milk chocolate, 1 vial rum essence, 3 large bananas. Decoration: 250 ml liquid cream, 1 vial vanilla essence, 1/2 packet cream stabilizer, red currants.
