Chocolate banana cupcakes

Step 1/5

Preheat oven to 350°F. Line 18 standard (2 1/2-inch) muffin cups with paper baking cups

Step 2/5

• ⅛ Cups all-purpose flour
• ⅛ Cups granulated sugar
• ⅛ Cup unsweetened Dutch process cocoa powder
• ¼ Tablespoons packed brown sugar
• ¼ Teaspoons baking powder
• ⅛ Teaspoon salt
• ⅛ Cup vegetable oil
• ¼ eggs
• ⅛ Cup buttermilk
• ⅛ Teaspoon vanilla
• ¼ Mashed bananas (about 1 cup)

• Electric mixer, wooden spoon, spoon

Combine flour, granulated sugar, cocoa, brown sugar, baking powder and salt in large bowl; mix well. Add oil, eggs, butter milk and vanilla; beat with electric mixer at medium speed two minutes or until well blended. Spoon batter into prepared muffin cups, filling three-fourths full.

Step 3/5

Bake 25 minutes or until toothpick inserted into centers come out clean. Cool in pan 10 minutes; remove to wire rack to cool completely.

Step 4/5

• ⅛ Cups whipping cream
• ¼ Cups dark chocolate chips

• whisk

Bring cream to a simmer in small sauce pan over medium heat. Place chocolate chips in medium bowl. Pour cream over chocolate chips; let’s stand two minutes. Whisk until chocolate is melted and mixture is smooth.

Step 5/5

Dip tops of cup cakes and chocolate mixture; return to racks. Let stand 10 minutes; dip tops again, if desired. Drizzle banana chips with remaining chocolate mixture; arrange on cupcakes, if desired.

Enjoy your meal!