You may also like
Categories:Viewed: 22 - Published at: 9 years ago
Ingredients
- 3/4 cups Demerara Sugar
- 1 cup All-purpose Flour
- 1/3 cups Cocoa Powder, Unsweetened Regular Or Dutch-processed
- 3/4 teaspoons Baking Powder
- 3/4 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 1 Egg (large)
- 2 Medium Bananas, Mashed
- 1/4 cups Milk
- 1/4 cups Olive Oil
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract (optional)
- 1/2 cups Hot Water, Not Boiling
Method
- 1. Preheat oven to 350°F/180°C.
- 2. Line 12 regular or 24 mini muffin cups with paper liners, butter each cup, or spray with your favourite nonstick vegetable spray.
- 3. In a large bowl, mix the dry ingredients well: sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- 4. In another large bowl, whisk together the wet ingredients except hot water: eggs, mashed banana, milk, oil, vanilla extract and almond extract if using.
- 5. Add the wet ingredients to the dry ingredients and stir or whisk until combined.
- 6. Add the hot water and mix. The batter will be quite thin but don't worry, it's fine.
- 7. Pour or spoon the batter into the muffin cups no more than 3/4 full. Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- 8. Remove from oven and let cool on a wire rack.
- 9. Frost with your favourite frosting, or serve plain with a side of whipped cream or ice cream.
