Chocolate Banana Cupcake

You can add 1-2 tsp of cognac to the dough. If you use dark chocolate, then you need to take a third less sugar. Because bananas and dark chocolate already contain a lot of carbohydrates. The dough turns out to be very pliable, so any shapes can be formed from it.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Flour

200

Sugar

150

Butter

120

Bitter chocolate

Cocoa powder

Eggs

Bananas (ripe)

Baking powder

Salt

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 25 % 14 g

Carbohydrates 65 % 37 g

297 kcal

GI: 3 / 16 / 81

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Prepare the ingredients. To make a chocolate banana cupcake, we will need: ripe bananas; flour; eggs; bitter chocolate; sugar; cocoa; soft butter; baking powder and salt.
Step 2:
Combine soft butter with sugar. Beat with a mixer until fluffy.
Step 3:
Add the eggs one at a time, beating the mass thoroughly each time.
Step 4:
The finished mass should increase 2-3 times.
Step 5:
Peel the bananas and break them into pieces. Carefully mash the pulp with a fork, trying to avoid large lumps in the finished mass.
Step 6:
Melt the chocolate in a water bath. Cool to room temperature. When melting, you can add 2-3 tablespoons of milk or cream. It does not affect the consistency of the dough.
Step 7:
Add melted chocolate and mashed bananas to the beaten butter-egg mixture.
Step 8:
Beat everything with a mixer until smooth.
Step 9:
Sift flour with cocoa and baking powder.
Step 10:
Pour the flour mixture into the dough in parts. Beat the mass with a mixer at low speed.
Step 11:
Put the chocolate-banana dough into a cupcake mold. Bake the cupcake in a preheated 180 ° C oven for about 45 minutes.
Step 12:
Turn the cupcake onto a platter and remove from the mold. Cool slightly and sprinkle with cocoa. Enjoy your meal!

I was going to cook this cupcake for a very long time. The only thing that stopped me was that I don't really like baking with bananas. It's delicious in its own way, but I still prefer fresh bananas to baked ones. However, I decided to try to bake this cupcake and the only thing I regretted was that I had not done it before. It turns out that the banana is perfectly "friendly" with the chocolate dough. Either I got lucky bananas this time, or it's the test itself, but I was cooking a banana pie on a regular test and it seemed to me somehow sugary-banana. And here the taste of bananas is very well shaded by bitter chocolate and cocoa. The result is a light and unobtrusive banana flavor and a bright chocolate taste. In my opinion, this is just the perfect combination.