So my little boy finally turned 5! To celebrate, I made these moist, delicious wholewheat chocolate banana cupcakes and it surely did not disappoint. They are super easy to make and only need a few ingredients that you probably have in your pantry.
Since it was a birthday celebration, I piped some classic chocolate buttercream frosting which made these cupcakes even more delightful in every bite. My piping is not perfect but it sure has been better!
I used whole wheat flour but you can always use regular all-purpose flour. The key ingredient to making these moist cupcakes would be ripe bananas (of course!). And try not to mash them too much so you can get those banana chunks in every bite.
I also added ground coffee just because it brings out more the chocolate flavor. And what else makes these cupcakes moist? Hot water. So be sure not to miss that one out too!
I mean, how delicious do these cupcakes look?
There’s something about homemade cakes that just makes me feel all warm and cozy. I grew up with my mom baking me my birthday cakes and that’s probably the tradition that I want to pass on to my kids.
How about you, do you love baking cakes for your kids’ birthdays too?
Makes 12 cupcakes
1 cup whole wheat flour
2 ripe bananas, mashed
1/3 cup dutch-pressed cocoa powder
1 cup coconut sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 cup olive oil
1/2 cup hot water
1/4 teaspoon salt
1 teaspoon instant ground coffee
1 teaspoon pure vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
1/2 cup unsalted butter, at room temperature
1 cup powdered or icing sugar
1/4 cup cocoa powder
1/2 teaspoon vanilla extract
2 tablespoons heavy cream
Pre-heat oven to 350 degrees. Line a regular-sized 12-muffin tray.
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt. In another large bowl mash the bananas. It’s okay if you are left with some banana chunks as that would give the cupcakes a really nice texture. Mix in the sugar, vanilla extract, and oil.
Then add the dry ingredients into the wet. Mix until combined but don’t overmix, otherwise you’ll get dense cupcakes.
Add the ground coffee, and then slowly pour the hot water. You will have a thin batter which makes these cupcakes really moist.
Pour the batter into each muffin liner, about 2/3 full. Bake for about 18-20 minutes or until a toothpick inserted at the center of a cupcake comes out clean.
For the frosting, use a stand or hand mixer, beat the butter on medium to high until creamy about 2 minutes. Then add the powdered sugar, cocoa powder, vanilla extract and heavy cream and beat on low for a few seconds then increase speed to high and beat for another minute.
You can add more sugar or cocoa powder if the frosting is too loose. Transfer to a piping bag with a 1M piping tip.
Once cupcakes are done, let these cool down completely on a wire rack before piping the frosting.
Store in fridge for up to 4 days.
If you love cupcakes, be sure to check my CHOCOLATE CUPCAKES WITH COCONUT FROSTING which are equally delicious!
I hope you enjoy these wholewheat chocolate banana cupcakes! If you make this recipe, be sure to leave a comment and feedback below and also tag me in Instagram @fitfoodiemommy.