Healthy Soft and Spongy Chocolate Banana Cupcake recipe | Perfect Eggless Chocolate Cupcake

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Healthy Soft and Spongy Chocolate Banana Cupcake recipe | Perfect Eggless Chocolate Cupcake

Prep Time 2 min Cook Time 25 min Total Time 27 mins Servings: 3

Description

In this video we will see how to make Healthy Chocolate Banana Cupcake Recipe. Perfect Eggless Chocolate Cupcake is one of the many people favorites. Let's see How to prepare Soft and Spongy Chocolate Banana Wheat Muffin with photos and video...

Instructions

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  1. Ingredients:

    To Blend:

    Ripened Banana - 1 (roughly sliced)
    Brown sugar(White sugar) - 3/4 cup
    Vanilla Extract - 1/2 tsp
    Vinegar - 1/2 tsp
    Oil - 1/4 cup(60ml)

    For Chocolate Banana Cupcake :

    Whole wheat flour(Maida) - 3/4 cup
    Cocoa powder - 1/4 cup(30g)
    Salt - a pinch
    Baking Powder - 1/2 tsp
    Baking Soda - 1/4 tsp
    Milk - 2 tbsp (or as required)
    Pecan - 1/4 cup(roughly chopped)
    Cupcake liners - 12

  2. Method of Cooking:

    First let's Pre-Heat Oven at 350 F or 180 C

    To Blend:

    In a blender
    Add ripened banana - 1 (roughly sliced)
    Brown sugar(White sugar) - 3/4 cup
    Blend to soft and smooth puree without adding water
    Add Vanilla Extract - 1/2 tsp
    Vinegar - 1/2 tsp
    Oil - 1/4 cup(60ml)
    Blend 30 - 45 seconds or until it combines well (Make sure there are no lumps)

    For Chocolate Banana Cupcake :

    Transfer the puree into a large bowl
    Place a sieve
    Add Whole wheat flour(Maida) - 3/4 cup
    Cocoa powder - 1/4 cup(30g)
    Salt - a pinch
    Baking Powder - 1/2 tsp
    Baking Soda - 1/4 tsp
    Sieve the flour
    (Make sure there are no lumps)
    Mix well, until all the ingredients combines together
    Add Milk - 2 tbsp (or as required)
    Mix gently using cut and fold method, Smooth and lump-free batter is ready.
    Add Pecan - 1/4 cup(roughly chopped)
    Mix gently, until all the ingredients combines together
    Our cupcake batter is ready, keep aside
    Lets line the cup cake tray with cupcake liners
    Scoop the cake batter and pour into cupcake liners (If you want you can add some chocolate chips on the top)
    Fill the liners to about 3/4th (do not overfill them)
    Preheat and bake the cupcake at 180 degree Celsius or 350 degree Fahrenheit for 15 - 20 minutes.
    After 20 minutes
    Insert a toothpick it should comes out clean, or bake few more minutes until the cupcake is baked perfectly.
    Cool the cupcake (you can also decorate the chocolate cupcake with buttercream frosting)
    Perfect, easy and fluffy Eggless Chocolate Cupcake is ready!!!
    Soft and Spongy Chocolate Banana Cupcake is ready to serve!!!