Ingredients:

  • 3 large bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips (for batter)
  • 1/2 cup semi-sweet chocolate chips (for glaze)
  • 1/4 cup heavy cream
  • 1 tbsp butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C) and line muffin pans with cupcake liners.
  2. Mash the bananas in a large bowl, leaving some tiny, rustic chunks of fruit for texture.
  3. Whisk in the melted butter, brown sugar, egg, and vanilla until the mixture is velvety and combined.
  4. Sift the flour, cocoa powder, baking soda, and salt directly into the wet ingredients.
  5. Gently fold the dry ingredients into the banana mixture using a spatula until no dry flour remains.
  6. Fold in the chocolate chips until evenly distributed.
  7. Fill each liner about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
  10. Warm the heavy cream and butter, pour over chocolate chips, stir until glossy, and drizzle over cooled cupcakes.