Chocolate Banana Cupcakes

The trip to Grenada is next week and added GoFundMe perks include a taste of the upcoming summer side chocolate business– Brownie Girl on a Bike (more info to come soon). In a few days, we’re filming a fun kitchen segment. I’ll be sure to post that up with the next blog update.
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.

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