Refrigerated Banana Chocolate Cupcakes
Refrigerating these cupcakes enhances the flavors and gives them a moist and fudgy texture. The combination of bananas and chocolate creates a delightful taste experience.
This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1.5 cup All-purpose flour
- 0.5 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 2 Eggs
- 2 Ripe bananas, mashed
- 1 teaspoon Vanilla extract
- 0.5 cup Sour cream
- 1 cup Semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, mashed bananas, and vanilla extract, and mix well.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Mix until just combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Once cooled, refrigerate the cupcakes for at least 1 hour before serving.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.