Ingredients
The following ingredients have 12 Servings
- 1/2 cup softened butter
- 1 cup granulated sugar
- 2 large eggs
- 3 small or 2 medium very ripe bananas (smashed)
- 1/4 cup honey
- 1/4 cup yogurt or buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 1/3 cups all purpose flour
- 1/2 cup 1 stick butter, softened
- 2/3 cup HERSHEY'S Special Dark Cocoa
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instruction
- Preheat the oven to 350°F. Lightly grease 2 muffin or cupcake pans or line with paper liners and grease the liners.
- Beat the butter and sugar in a mixing bowl on medium-high speed until well combined. Add the eggs, and beat thoroughly. The mixture may look a bit lumpy; that's OK.
- Add the banana, honey, and yogurt or buttermilk, beating until well combined. The mixture will probably look lumpy. Proceed.
- Add the vanilla extract, baking powder, baking soda, salt, cinnamon and flour. Mix well.
- Pour into muffin/cupcake pans. Original recipe says it makes 12. Mine would I have overflowed I got 17. But if you want an even number just put slightly less in each and you should have enough for 18.
- Bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. Let rest for 5 minutes. Then tilt each cupcake slightly to keep the bottom from steaming. Allow to cool completely.
