Best 2 Moist Chocolate Banana Whole Wheat Cupcakes Recipes
Indulge in the delectable symphony of flavors with our moist chocolate banana whole wheat cupcakes. These cupcakes are not just a treat for your taste buds; they're a testament to the perfect balance between indulgence and nourishment. Crafted with wholesome whole wheat flour, these cupcakes offer a delightful texture that complements the rich chocolate and sweet banana flavors. Each bite reveals a burst of moistness, thanks to the generous amount of mashed bananas, while the chocolate chips add a touch of indulgence that will satisfy any sweet craving. Topped with a luscious cream cheese frosting, these cupcakes are elevated to a new level of decadence, making them the perfect choice for any occasion. Whether you're a seasoned baker or just starting your culinary journey, this recipe is sure to impress with its simplicity and delicious results. Get ready to embark on a baking adventure that will leave you craving more!
**Additional Information:**
**Preparation Time:** 15 minutes
**Baking Time:** 20-25 minutes
**Cooling Time:** 10 minutes
**Yield:** 12 cupcakes
**Serving Suggestion:** Enjoy as a snack, dessert, or treat for any occasion. Pair with a glass of milk, coffee, or tea for a complete experience.
**Dietary Considerations:**
* **Whole Wheat Flour:** Provides a source of fiber and nutrients compared to refined flour, making these cupcakes a healthier choice.
* **Bananas:** Adds natural sweetness and moisture to the cupcakes, reducing the need for excessive sugar.
* **Chocolate Chips:** Offers a rich and indulgent chocolate flavor without overpowering the other ingredients.
* **Cream Cheese Frosting:** Made with cream cheese, butter, and powdered sugar, this frosting adds a creamy and tangy touch to balance the sweetness of the cupcakes.
**Tips:**
* For a richer chocolate flavor, use dark chocolate chips or cocoa powder.
* To make the cupcakes even more moist, try adding a cup of grated zucchini or carrots.
* For a fun twist, sprinkle some chopped nuts or dried fruits on top of the cupcakes before baking.
* To achieve a professional-looking finish, use a piping bag to apply the cream cheese frosting.
* Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
MOIST BANANA CUPCAKES
I got this recipe my mother-in-law more than 40 years ago. They taste as good today as they did back then!-Arloia Lutz, Sebewaing, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, vanilla and bananas. Combine the flour, baking powder, salt, baking soda, cinnamon, cloves and nutmeg; add to the creamed mixture just until combined. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 154 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate, Fiber 1g fiber), Protein 2g protein.
MOIST CHOCOLATE BANANA WHOLE WHEAT CUPCAKES
This recipe is a healthy choice because of the Whole Wheat Flour and it has less sugar than the average cupcake recipe. The Cocoa makes it chocolatey but doesn't mask the banana flavour. You can also add 1/2 cup of chocolate chips and/or nuts! Don't tell your kids these are healthy, whole-wheat and low in sugar...they'll NEVER know! :o)
Provided by Emmys Mum
Categories Dessert
Time 25m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a blender combine the first 7 ingredients. Liquify.
- In a bowl combine the Baking Powder, Whole Wheat Flour, and Cocoa.
- Add the liquefied contents of the blender to the bowl, mix until well-integrated. Do not overmix or you'll risk tough and breadlike cupcakes.
- Grease muffin tins (or use paper liners).
- Fill each Muffin tin to 3/4 full.
- Pop into preheated oven and quickly close the door. After 8 minutes, turn the oven off. Leave the cupcakes in the oven for another 7 minutes (for a total of 15 minutes). Do not open the oven door until you are ready to remove the cupcakes at the 15 minut mark.
- If you are using paper liners, immediately turn the cupcakes out of the muffin tray. Otherwise, allow to cool for 5 minutes in the tray, then remove.
- Eat as is, or cool before icing with your favorite icing recipe.
- Store in a tupperware container with room to breathe. If you won't eat it within a few days, wrap tightly in 3 layers of Saran Wrap and freeze.
Nutrition Facts : Calories 178.3, Fat 5.5, SaturatedFat 2.9, Cholesterol 41.7, Sodium 94, Carbohydrate 29.9, Fiber 2.9, Sugar 14.5, Protein 4
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be.
- Measure your flour correctly: Too much flour will make your cupcakes dry and dense. To measure flour correctly, spoon it into the measuring cup and then level it off with a knife.
- Don't overmix the batter: Overmixing the batter will make your cupcakes tough. Mix just until the ingredients are combined.
- Bake the cupcakes at the right temperature: The cupcakes should be baked at 350 degrees Fahrenheit. If you bake them at a higher temperature, they will brown too quickly and the inside will be undercooked.
- Let the cupcakes cool completely before frosting them: If you try to frost the cupcakes while they are still warm, the frosting will melt and slide off.
Conclusion:
These moist chocolate banana whole wheat cupcakes are a delicious and healthy treat that are perfect for any occasion. They are made with whole wheat flour, ripe bananas, and dark chocolate chips, and they are topped with a creamy vanilla frosting. These cupcakes are sure to be a hit with everyone who tries them!
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