Here is a recipe for a chocolate cupcake that also has bananas in it for and extra delicious flavor. The cupcakes are frosted with a peanut butter frosting, a winning combination.
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Preheat oven to 350 degree F.
Line 24 muffin cups with paper liners.
Combine sugar, butter and vanilla extract in a large bowl and use an electric mixer to mix well.
Add banana, stirring well to combine.
To measure out the 2 cups of flour, spoon the flour into a dry measuring cup and level with a knife each time.
Combine flour, cocoa, baking soda, and salt, stirring well with a whisk.
Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
Spoon the batter into the prepared muffin cups.
Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center.
Remove to a cooling rack. After 5 minutes of cooling transfer the cupcakes out of the tins onto the cooling racks.
Allow to cool, before frosting.
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
Gradually mix in the sugar and cocoa, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
Beat for at least 3 minutes for it to get good and fluffy.
Put the frosting into a piping bag and frost the cupcakes.
Cupcakes can be stored in a container with a lid.