Get ready to revolutionize your dessert game with these decadent Cocoa Cakes that hide a secret weapon - a lusciously soft, melt-in-your-mouth banana center! Imagine biting into a rich chocolate cake and discovering a warm, creamy banana surprise that will make your taste buds dance with joy. These aren't just ordinary cupcakes; they're a gourmet experience that transforms simple ingredients into a show-stopping dessert that will have everyone begging for your recipe.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper cupcake liners to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. This ensures a smooth, lump-free mixture and helps distribute the dry ingredients evenly.
- In a separate large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes. The mixture should be pale and have a smooth, creamy texture.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and mashed ripe bananas until fully incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix, which can result in tough cakes.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full. This allows room for the cakes to rise during baking.
- Bake in the preheated oven for 22-25 minutes. To check doneness, insert a toothpick into the center of a cake - it should come out with a few moist crumbs but not wet batter.
- Remove from the oven and let the cakes cool in the tin for 5-10 minutes. Then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a chocolate ganache for extra indulgence. Serve at room temperature to enjoy the soft banana center.
Tips
- Use overripe bananas for maximum flavor and moisture - the darker and spottier, the better!
- Sifting dry ingredients is crucial for a smooth, lump-free batter that ensures a tender cake texture.
- Be careful not to overmix the batter, as this can lead to tough, dense cakes. Mix just until ingredients are combined.
- For an extra indulgent touch, experiment with toppings like chocolate ganache, whipped cream, or a dusting of powdered sugar.
- Allow cakes to cool slightly before removing from the tin to prevent breaking.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
