Super moist and fluppy, melt in your mouth steamed chocolate banana cupcakes. Perfect for birthdays or any occasion.
Ingredients:
1 3/4 cups (230 grams) all-purpose flour 3/4 cup (75 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed) 1 1/2 cups (350 grams) granulated white sugar 1 1/2 teaspoons (6 grams) baking soda 1 1/2 teaspoons (6 grams) baking powder 1/2 teaspoon (2 grams) salt 1 cup (250 grams) 2 large, mashed ripe bananas 2 large eggs, at room temperature 1 cup (240 ml) warm coffee ( 1 cup of warm water + 1 tablespoon of coffee 1/2 cup (120 ml) vegetable oil, canola oil or light olive oil 1/2 cup (120 ml) milk, at room temperature ( I used 2% ) you can use whole milk 2 teaspoons (8 grams) pure vanilla extract
Chocolate Ganache: 1 1/2 cup (253 grams) semisweet or bittersweet chocolate chips 3/4 cup (180 ml) heavy whipping cream 1 1/2 tablespoons (21 grams) butter, cut into small pieces
Instructions:
Fill steamer with water and slowly bring water to boil.
Line 12 silicon muffin cups or 12 6-Oz ramekins with cupcake liners and set aside.
In a bowl, mash 2 large bananas and set aside.
In a large bowl, sift together 1 3/4 cups of all purpose flour, 3/4 cups of unsweetened cocoa powder, 1 1/2 teaspoon of baking soda, 1 1/2 of teaspoon baking powder, 1/2 teaspoon of salt, and 1 1/2 cups of granulated white sugar. Whisk and set aside
In another bowl, whisk 2 large of eggs. Stir in 2 large mashed bananas and whisk together.
Add 1/2 cup of milk, 1/2 cup of vegetable of oil, 2 teaspoons of vanilla extract and 1 cup of warm coffee. Whisk to combine and set aside.
Make a well in the center of dry ingredients. Slowly add the wet ingredients to the dry ingredients. Whisk until just combined. Do not over mix!
Pour batter into 12 lined muffin tins, filling 2/3 full. Steam on the lowest heat for about 11-12 minutes. They’re done when a toothpick inserted comes out clean.
Remove from the steamer and let them cool on a wire rack. When completely cooled, frost with the Ganache.
This recipe can also be bake on a traditional oven. Fill the cupcake liners 3/4 of the way full (about 3 tablespoons). Bake at 350 F (180 C) for about 15 minutes or until toothpick inserted come out clean.