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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These Double Choc and Banana Cupcakes are a delightful treat with a rich chocolatey flavor and a hint of banana. The melted butter and light brown sugar create a moist texture, while the chopped milk chocolate adds bursts of creamy sweetness. Perfectly baked in just 15 minutes, these cupcakes are a quick and satisfying dessert.
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Add butter to a bowl.
Add light brown sugar.
Add vanilla.
Add eggs.
Add mashed banana.
Add self raising flour.
Add cocoa powder.
Add chopped milk chocolate.
Mix well until combined.
Transfer mixture to baking cases.
Bake at 180°C for 15 minutes until a skewer inserted comes out clean.
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Ensure all ingredients are at room temperature for better mixing.
Can I use dark chocolate instead of milk chocolate?
Yes, you can substitute dark chocolate for a richer flavor.
How do I know when the cupcakes are done?
Insert a skewer into the center of a cupcake; if it comes out clean, they are done.
Can I freeze these cupcakes?
Yes, you can freeze them for up to 3 months. Thaw before serving.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
