Chocolate Banana Cupcakes

These are very soft, moist and delicious cupcakes. These cupcakes can be enjoyed without any frostings.
I used All purpose Brown flour and raw sugar in this recipe. White flour, sugar can be used as well... also for milk I added few drops of lime juice and kept it for few min. to make buttermilk substitute.
Chocolate cakes with brown flour seems to be more moist than the one with white and there won't be any difference in taste as well. I've added peanut butter, honey and cinnamon to mashed banana, it is optional, but will give more flavor.

Recipe:

Ingredients

For Dry Mix

• 1 Cup Brown Flour
• 1 Cup Raw Sugar
• 1/3 Cup Coco Powder
• 3/4 Tsp.. Baking Soda
• 3/4 Tsp. Baking Powder
• 1/4 Tsp. Salt

Wet Mix

• 1/2 Cup mashed Banana ( 1 Banana)
  
• 1 Tbsp. Peanut Butter
• 1 Tbsp. Honey
• 1/4 Tsp. cinnamon powder
• 1 Tsp. Vanilla Essence
• 1 Egg
• 1/4 Cup milk/ Butter milk*
• 1/4 Cup oil

(* To make buttermilk substitute add few drops of lime juice or vinegar to milk and mix well and keep aside for few minutes.)

To add a last

• 1/2 Cup boiling hot water

Directions

• Mash the banana, add peanut butter, honey, and cinnamon to it and mix well.
• Add eggs, vanilla essence, milk/buttermilk and oil and mix well.
• Mix together, Flour, sugar, baking powder, baking soda and salt.
• Add wet mix to dry mix and mix well using a whisk.
• Pour boiling hot water and mix.
• Pour into cupcake molds and bake.

Preheat the oven at 200°C and bake at 180°C for 25- 30 minutes or till done. i.e., toothpick inserted comes out clean
The batter will be thinner than regular cake batter. Adding boiling water makes it super moist. It takes more time to cook as well. it took me 30 min. at 180°C

Recipe Video: