Whole Wheat chocolate banana&chocolate chip cup cake

Oh my goooooooooddddd.... it's so yumminess.


I had ravenous, RAVENOUS Chocolate banana craving yesterday....


I tend to focus on healthier version of more sinful dishes. I used whole wheat flour instead of white


flour and i also cut down the sugar , i only use half a cup of brown sugar instead of one and a half.


If we gonna have a dessert, at least make it one that has some nutritional value.


And although this has nothing to do with nutrition, people will love you if you make these.

A moist, spice banana cupcake top with chocolate buttercream frosting is the perfect match. , I can tell


the frosting is so melt in your mouth .

I would said that these were my favorite cupcakes, and they are practically perfect and amazingness


delicious. Trust me pleaseeee.. You should try these.

In a 2 large bowl , slowly add the dry ingredients to wet ingredients until throughly combined. DO


NOT OVER MIX!!

I love chocolate chips , i add 2 cups of it... yum yummmm

It's delicious even you eat without buttercream frosting.

Enjoy!

Whole Wheat Chocolate Banana & Chocolate Chip Cupcakes


Ingredients:


2 cups whole wheat flour


1/2 cup brown sugar


1 teaspoon baking powder


1 teaspoon baking soda


a pinch of salt


1/3 cup cocoa powder


1 teaspoon expresso powder


3 ripe banana


3 large eggs


2 teaspoons vanilla extract


4 tablespoons unsalted butter ( melted )


1/4 cup milk


2 cups chocolate chips




Method:


1. Preheat oven to 350F / 175C


2. Place a ripe peeled bananas in a mixer and blend on low speed until well mashed.


3. Add the butter, eggs, vanilla extract and milk mix again on low speed until combined.


4. In a separate bowl, combine all dry ingredients, flour, brown sugar, cocoa powder, expresso


powder, baking powder, baking soda, salt and chocolate chips.


5. Add the dry mixture to the wet mixture and combine until incorporate ( DO NOT OVER MIX )


6. Fill each cupcake liner about 3/4 full.


7. Pop into preheated oven and quickly close the door. After 8-10 minutes, turn the oven off. Leave the


cupcake in the oven for another 8 minutes . Do not open the oven door until you are ready to remove


the cupcakes .


8. Allow to cool for 5 minutes in the tray, then remove.


9. Eat as is, or cool before icing with your favorite icing recipe.


Store in a tupperware container with room to breathe. If you won't eat it within a few days, wrap tightly 


and freeze.