I’m not one of those people who are heavily into the semantics of muffins vs. cupcakes and the like. I mean, I’ve heard some swear you can’t have a muffin with a cupcake paper, and others that you can’t have a cupcake without. Sure, cupcakes are well, to state the very overly obvious, CAKE…clearly not to be eaten for breakfast…right?
But then what about the chocolatey, cakey-sweet, sugar crumb topping-smattered “cupcakes” parading around under the guise of the muffin moniker? I know better. We ALL know better. So can we please just call the portable, little cupcake/muffins whatever we dang well want once we pop them out of those cupcake/muffin tins, wrappered, frosted, dessert or breakfast bound? I’m sure there are other specifics involved, like texture, crackly vs. smooth top, etc., but when it comes down to it, I’ll call it a cupcake if I plan to frost it. I’ll call it a muffin if I plan to eat it for breakfast, especially if it has “mocha” in its description – that’s definitely breakfast. Maybe I’d skip the frosting in that case, and then call it a cupcake when I pile on the lightly banana-y buttercream frosting.
Life is so much more versatile when you let a muffin be a cupcake every now and then or bake a cupcake without the paper, right!
Mocha Banana Bread Cupcake Recipe
More chocolatey than coffee flavored, these little gems are more muffin-like in the way the tops puff and crack slightly, but more cupcake-esque in texture. I highly recommend frosting, but you absolutely don’t HAVE to. But you should!
1 cup brown sugar
1/2 cup non-dairy margarine
1 1/2 cups mashed very ripe bananas (about 3 medium-sized)
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 Tbsp instant coffee granules
Preheat oven to 350*F. Grease or line wells of a standard size muffin tin.
Cream together the margarine and sugar in the bowl of a stand mixer. Add in the vanilla extract and the eggs, beating between additions. Beat in the bananas until mixed well.
Sift together the flour, cocoa powder, baking soda, and salt in a separate bowl. Slowly add the dry ingredients into the wet mixture, mixing between additions. Add in the coffee granules and mix until incorporated.
Scoop batter into muffin tins until almost full. Bake about 15-18 minutes depending on your oven, until a toothpick comes out clean. Allow to cool before frosting. While cooling, make the frosting.
Hint-of-Banana Buttercream Frosting
2 sticks non-dairy margarine (1 cup)
1 yellow banana, pureed
5 cups powdered sugar
1 tsp vanilla extract
Beat the butter in the bowl of a stand mixture until smooth and fluffy.
Add in the pureed banana and vanilla and beat again until smooth. Add in powdered sugar 1 cup at a time until you reach desired thickness. Refrigerate until ready to use.
I’m not trying to steal any mocha banana bread cupcake thunder here, but keep an eye out for what might very well be the most amazing carrot cake recipe ever. It’s also vegan. And gluten free. No biggie. It’s coming up soon!
Enjoy your weekend! I have some Santa Monica beach time to look forward to! <3