This weekend was one baking failure after another. I wanted to try out some ideas I had for the upcoming baking season (Christmas), and came up with nothing. From banana bread that burned instead of baked to cookies that (if you can believe it) did nothing at all, my confidence was pretty shaky by Sunday afternoon. I would have just given up for the weekend except I had promised something, anything, to a friend for some favors he’s done for us lately. He loves banana bread, and chocolate, and I though a cupcake that fused the two flavours together would be nice. Reviewing my recent flops, I questioned the sanity of trying anything else that was untested and maybe I should just stick to an old standby… But how boring would that be?
I did not make a mistake. The cupcakes turned out amazing! They were moist and chocolaty with just a hint of banana. Possible the best cupcakes I’ve ever made… Confidence restored, I think I’m ready to tackle those Christmas recipes again.
2 cups All-Purpose Flour
3/4 cup Cocoa Powder
1 tsp Baking Soda
3/4 tsp Baking Powder
3/4 cup Margarine
2 cups Granulated Sugar
3/4 cup Pureed Banana
2 tsp Vanilla Extract
2 tsp Chocolate Extract
1 1/2 cups Non-Dairy Milk
Pre-heat oven to 350°F and line muffin tin with paper cups.
Stir together flour, cocoa powder, baking soda, and baking powder. Set aside.
Beat margarine and sugar until well combined. Beat in the pureed banana and extracts. Add the flour mixture in 3 additions, alternating with the milk.
Divide the batter evenly amongst the paper cups (they should be about 2/3 full) and bake for 25 – 30 minutes, until an inserted toothpick comes out clean. Let cupcakes cool in tin for 10 minutes before transferring to cooling rack.
Cool thoroughly before topping with your favorite chocolate frosting.
This recipe make 24 cupcakes, but it halves very well.