I frosted these cupcakes with my Whipped Chocolate Espresso Ganache frosting. You can get the recipe here.
1 cup all-purpose flour
1/2 cup dark cocoa powder
1 tsp baking powder
1/2 tsp baking soda
2 tbsp melted butter
4 tbsp canola oil
1/2 cup brown sugar, lightly packed
1/2 cup raw sugar (Turbinado sugar)
2 large eggs , room temperature
1 vanilla bean (split and seeds scraped out)
1/2 cup mashed bananas
1/4 cup almond milk (you can substitute regular milk)
3 tbsp brewed espresso
Preheat the oven to 350° F. Prepare 2 cupcake trays with muffin papers.
In a medium bowl whisk together the flour, cocoa, baking soda, and baking powder. In a separate large bowl beat together the butter, oil, sugars, eggs and vanilla bean seeds with an electric mixer on medium speed. Next slowly beat in the flour mixture followed by the almond milk and espresso. Then beat in the mashed bananas with the mixer on low.
Fill the cupcake papers about 2/3 full, and bake for 15-18 minutes depending on your oven and until an inserted toothpick comes out clean. Cool on baking rack and then frost (although I may have ate one or two without frosting :) )