Banana Chocolate Cupcake

Nagpanic ako ng makita ko ‘tong overripe bananas.

overirpe bananas

O sha sha! Exajs lang. Ang totoo ay hindi ako nagpanic.

Namigay kasi si Neighborhood ng saging noong Lunes. Hindi namin kinaya ng anakis ko ang ubusin agad lahat-lahat hanggang sa inaabutan na tuloy kami ng pangingitim ng balat ng prutas. Pero hindi pa naman sya nabubulok o lamog ang laman. Kumbaga eh gumagapang pa lang papuntang pagkalamog si bananas. Lol!l

Nanghinayang akong itapon ang mga bananas. Ang panghihinayang kong ‘to ang nagtulak sa akin para gumawa agad-agad ng 12 Banana Chocolate Cupcakes.

banana chocolate cupcakes.jpg

Nagkaroon tuloy kami ng instant pang-meryenda sa hapon nang dahil sa mga nag-aapurang saging na itey.

 banana choco cupcake.jpg

Ay want tu tenkyu my neighborhood por de bananas. 😀

 banana choco cupcake 

Banana Chocolate Cupcakes:

  • 1 cup white sugar
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder (regular or Dutch-processed)
  • 3/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup mashed ripe bananas 
  • 1/2 cup warm water
  • 1/4 cup milk
  • 1/4 cup canola, corn, or vegetable oil
  • 3/4 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F
  2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. 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 center of a cupcake comes out clean.  Makes 12 regular cupcakes.

 

oOo

“Papakasalan mo ba ako? YES or OF COURSE?”

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