Chocolate banana cupcake

8 servings
1 hour 20 min

How to bake a chocolate banana cupcake? Prepare all the necessary ingredients. Take bananas ripe, fragrant. Bitter chocolate, if desired, can be replaced with milk.

In advance (hours in 2), remove the butter from the refrigerator, it should become soft. Combine the soft butter with the sugar in a deep bowl (so as not to stain the table). Whisk with a mixer until fluffy.

Take eggs, wash with soda in running water, as harmful bacteria may be on their surface. One at a time, add the eggs to the butter-sugar mixture, whisking thoroughly with a mixer each time.

The finished mass should become white and increase by 2-3 times.

Peel the bananas and break into pieces. Carefully mash the flesh with a fork, trying to ensure that there are no large lumps in the finished mass, or grind with a blender. Put aside, we will need them in the next steps.

Melt the chocolate in a water bath or microwave. Cool to room temperature. When melting, you can add 2-3 tbsp. l milk or cream. This will not affect the consistency of the dough, but it will help the chocolate melt faster and not burn.

Add melted chocolate and mashed bananas to the whipped butter-and-egg mixture.

Beat everything with a mixer until smooth.

Sift the flour with cocoa and baking powder through a sieve or using a special mug. This will saturate the flour with oxygen and make the baking more airy.

Pour the flour mixture into the dough in parts. Beat the mass with a mixer at low speed. Be prepared for the fact that less or more flour may be needed. It should turn out a fairly thick dough.

Transfer the chocolate banana dough to a cupcake tin. Bake the cupcake in the oven preheated to 180 ° C for about 45 minutes. The time is approximately indicated, focus on the features of your oven.

Turn the finished cupcake onto a dish and remove from the tin. Cool slightly and sprinkle over the cocoa. Enjoy your meal!