Are you tired of flat, dry cupcakes that never turn out quite right at high elevations? Get ready to revolutionize your baking game with these incredible Hummingbird Bakery-inspired Banana and Chocolate Cupcakes that are specifically crafted to perfection for mountain dwellers! These decadent treats combine the rich, moist goodness of ripe bananas with luxurious chocolate chips, creating a dessert that's not just a cupcake, but a high-altitude baking triumph that will have everyone begging for your secret.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup mashed ripe bananas
- 1/4 cup cocoa powder
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 340°F (adjust for high altitude) and line a 12-cup muffin tin with cupcake liners.
- Sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl to ensure even distribution and eliminate any lumps.
- In a separate large mixing bowl, whisk together mashed ripe bananas, sugar, buttermilk, vegetable oil, and egg until smooth and well combined.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in dense cupcakes.
- Fold in chocolate chips, distributing them evenly throughout the batter.
- Fill each cupcake liner approximately 2/3 full with batter to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, checking doneness with a toothpick inserted into the center that comes out clean.
- Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, optionally frost with chocolate or banana buttercream if desired.
Tips
- Always adjust your oven temperature slightly lower (340°F in this recipe) to prevent rapid rising and potential collapsing.
- Reduce leavening agents slightly to control the cupcake's structure at higher elevations.
- Use room temperature ingredients to ensure even mixing and consistent texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes.
- Check for doneness a few minutes earlier than the recipe suggests, as high-altitude baking can affect cooking times.
- Allow cupcakes to cool completely before frosting to prevent melting and ensure a perfect finish.
- Store in an airtight container to maintain moisture, which can be challenging at high altitudes.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 25mg
