香甜湿润的香蕉巧克力纸杯蛋糕 Moist Banana Chocolate Cupcake

Описание: 香甜湿润的香蕉巧克力纸杯蛋糕，家里有熟透香蕉的朋友不妨试一试。配方中的中筋面粉可以用低筋面粉取代。用中筋面粉做的蛋糕略扎实，而用低筋面粉的蛋糕口感比较松软，各有风味。

材料：
1) 牛油 - 130g（室温）
2) 细砂糖 - 50g
3) 棕色浅糖 (light brown sugar) - 50g
4) 鸡蛋 - 2颗（A蛋，室温)
5) 香蕉 - 2条（200g 左右）
6) 香草精 - 1 tsp
7) 中筋面粉 - 200g
8) 泡打粉 - 1 tsp
9) 苏打粉 - 1/4 tsp
10) 盐 - 1/4 tsp
11) 鲜奶 - 60ml
12) 白醋 - 3/4 tsp
13) 烘培巧克力 - 90g

做法：
1) 烘培巧克力切成粗块。
2) 香蕉压成泥，放在一旁备用。
3) 中筋面粉，泡打粉，苏打粉和盐拌均，放在一旁备用。
4) 把白醋加入鲜奶，拌均备用。
5) 把牛油和糖打到颜色变浅，体积明显变大，大概3-4分钟。
6) 分次加入鸡蛋，快速搅打均匀后才加入另一颗鸡蛋。
7) 加入香蕉泥，搅拌拌均。
8) 筛入粉类，跟白脱奶油以分次交替的方式用刮刀拌入蛋糕糊。最后一次筛入面粉时，加入一半的巧克力块一起拌均。
9) 蛋糕糊放入纸杯，九分满，把另一半的巧克力洒在蛋糕糊上。
10) 烤箱提前预热至350°F/175°C，烤18-20分钟。

**可以用低筋面粉取代中筋面粉。
**地方不同，称呼不一样，牛油，奶油和黄油其实都是butter。
**鲜奶和醋的部分可以直接用60ml 的白脱奶油 (buttermilk) 代替。
**用已经长斑点的香蕉，比较甜，香气也比较足。
**可以用巧克力豆或核桃等坚果取代烘培巧克力，记得坚果要事前烤香。

These banana chocolate cupcakes are perfectly moist with delicious banana flavor. Do give this recipe a try if you have ripe or over ripe bananas at home.

I use all purpose flour to make these banana chocolate cupcakes. All purpose flour yields a little dense and more chewy texture. If you prefer softer and lighter cupcakes, feel free to replace the flour with cake flour.

Ingredients:
1) Butter - 130g (room temperature)
2) Granulated sugar - 50g
3) Light brown sugar - 50g
4) Egg - 2（Grade A, room temperature)
5) Banana - 2 (about 200g）
6) Pure vanilla extract - 1 tsp
7) All-purpose flour - 200g
8) Baking powder - 1 tsp
9) Baking soda - 1/4 tsp
10) Salt - 1/4 tsp
11) Milk - 60ml
12) Vinegar - 3/4 tsp
13) Baking chocolate - 90g

Instructions:
1) Cut baking chocolate into chunks.
2) Mash bananas with fork, set aside.
3) Mix together all-purpose flour, baking powder, baking soda and salt, set aside.
4) Mix vinegar and milk, set aside.
5) Cream together butter and sugars until light and fluffy, about 3-4 mins.
6) Beat in eggs, one at a time at high speed until well-combined.
7) Add in mashed banana, mix to combine.
8) Sifted in flours alternate with buttermilk into batter, fold gently. Always start and end with flour. Stir in half of the chocolate chunks together with the last batch of flours.
9) Line the muffin pan, fill the cups 90% full and sprinkle the chocolate chunks on top of the cake batter.
10) Bake in preheated oven, 350°F/175°C，for 18-20 mins.

**You may substitute all-purpose flour with cake flour.
**You may use buttermilk in place of milk and vinegar.
**Use ripe or over ripe banana for baking, they are sweeter and have more flavor.
**Feel free to replace baking chocolate with chocolate chips or nuts, make sure you toast the nuts before adding to the batter.

Baker's baking chocolate 烘培巧克力 : https://amzn.to/3e6jxt5

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