Just close your eyes and you can almost taste this incredible cupcake :)
Finding the perfect cupcake to make is hard work! Well I have done all the work for you by bringing you to my website for these unbelievably moist cupcakes with a triple shot of decadent flavor, dark chocolate, banana and delicious espresso. You can't go wrong with this combination! Not too dense, not too light, just perfect so you can Mangialicious!
I frosted these cupcakes with my Whipped Chocolate Espresso Ganache frosting. You can get the recipe here.
I frosted these cupcakes with my Whipped Chocolate Espresso Ganache frosting. You can get the recipe here.
Glad you opened your eyes for these?! Give them a try, let me know what you think.
Makes 16 cupcakes
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 :) )
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 :) )
Pour yourself a glass of milk and enjoy!! Or . . . finish off that espresso you used to make the frosting.
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