The best milkshake that can be made by human hands is the cocoa banana milkshake. Not chocolate and banana, oh no… cocoa! It’s the real deal. It’s not dumbed down with milk or any bad sugars. It’s healthy; some call it a “super-food.” But even if you’re not a health fanatic, you could always mix cocoa into a milkshake or cupcake as a source of (no, not antioxidants, though it does contain a lot of them) tastiness. The milkshake combo gave me the idea to use cocoa and bananas in a cupcake. Oooh, this is good. The cake is similar to banana bread, but with a bit of cocoa added; and the cocoa frosting is rich and delectable.
Cocoa Banana Cupcakes
- Prep Time 10 minutes
- Total Time 40 minutes plus cooling
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 3/4 cup sugar
- 3 teaspoons cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
- Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.
2 3/4 cups confectioners’ sugar
6 tablespoons unsweetened cocoa
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
|In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.|
|In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.|