Banana Chocolate Cupcakes


1/2 cup (125 g) Granulated White Sugar
1/2 cup (125 g) Plain Flour
1/3 cup (80 g) Unsweetened Cocoa Powder
3/4 teaspoons Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 large Egg
1 medium Banana – mashed
1/2 cup (125 ml) warm Water
1/4 cup (60 ml) Milk
1/4 cup (60 ml) Canola Oil or Corn Oil or Vegetable Oil
3/4 teaspoon pure Vanilla Extract

For Chocolate Fudge Frosting:
90 g Unsweetened Chocolate – coarsely chopped
1/2 cup (125 g) Unsalted Butter – at room temperature
1/2 cup (125 g) Icing Sugar (confectioners or powdered) – sifted
1 teaspoon pure Vanilla Extract

Preheat oven to 180°C. (350°F.) and place rack in the centre 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 centre 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 or 3 minutes).
Makes 12 regular size cupcakes.