Of course, this isn't my own recipe, but another I learned from my favorite educational channel on earth - YouTube. Hehehehe. This particular recipe is by Joy of Baking.
makes: 12 regular sized cupcakes
- 1 cup (200 grams) granulated white sugar
- 1 cup (130 grams) all-purpose flour
- 1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)
- 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup mashed ripe bananas (about 1 medium sized banana)
- 1/2 cup (120 ml) warm water
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) canola, corn, or vegetable oil
- 3/4 teaspoon pure vanilla extract
- Preheat oven to 350*F and line your cupcake / muffin tin with your choice of paper liners, or just butter or oil the surface if you don't have any paper lines or if you are opting not to use any.
- In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.
- Pour or scoop the batter into the muffin cups, about 3/4 full
- Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
It is good enough to eat as is, or you can add frosting of your choice.
Joy of Baking used chocolate frosting, but I tend to prefer the white and dark brown contrast, so I went for the Swiss Meringue Buttercream frosting, which I did here for the first time. It was good way to frost cake without too much sugar, and I think this will be my go-to frosting from here on out.
Though easy, this is a tricky one to make, so I suggest you check different videos on YouTube to find different techniques. I used Bake Like a Pro's recipe for this. We don't own a standing mixer, but I was able to create the frosting using our handheld mixer.