Banana Chocolate Cupcakes

Salam untuk semua yang sudi singgah ya.Wah menulis blog ni sebenarnya ada pasang surutnyakan? Adakalanya langsung tak rasa nak buat N3 walau pun hari2 memasak. Dan bila angin rajin nak tulis N3 resepi-resepi yang org semua dah tahu pun tetap nak buat juga N3nya. Sama la dengan resepi dibawah ni.Memandangkan dah seminggu tak ada N3 baru maka malam ni terasa rajin pula nak menulis.

Resepi Banana Chocolate cupcakes dari Joyofbaking ni tentu ramai kawan-kawan bloger dah tengok dan pernah buat kan?Kebetulan minggu lepas jiran ada bagi 1/2 tandan pisang emas yang belum masak.Sebenarnya apek sebelah rumah tu salah dengar.Kita minta daun pisang dari kebunnya untuk buat pulut panggang tapi dibaginya 1/2 tandan pisang pulak.Selepas disimpan seminggu pisang emas masak ranum dan cantik sungguh rupanya.Maka menjadi la banana chocolate cupcakes yang resepinya dah disimpan beberapa lama dalam fail.Memang sedap dan moist,dan memandangkan pisangnya masih ada kita nak buat round yang ke 2 esok.Sila jamu selera dgn banana chocolate kek ni ya.Memang sedap.

Banana Chocolate Cupcakes: From Joyofbaking

1 cup (200 grams) granulated white sugar

1 cup (130 grams) all-purpose flour

1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)

3/4 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/2 cup mashed ripe bananas (about 1 medium sized banana)(P.Ros guna 3 biji pisang emas yang montel-montel)

1/2 cup (120 ml) warm water

1/4 cup (60 ml) milk

1/4 cup (60 ml) canola, corn, or vegetable oil

3/4 teaspoon pure vanilla extract

Chocolate Fudge Frosting:

3 ounces (90 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (120 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract

Banana Chocolate Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter is quite thin.) Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.  
Remove from oven and let cool on a wire rack. Frost with the Chocolate Frosting.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). 

                                                                              happy cooking

Read more: http://joyofbaking.com/cupcakes/BananaChocolateCupcakes.html#ixzz1qhu3hMqG