Chocolate Banana Cupcakes

Hello everyone!! Here's the recipe I promised last time using the NuNaturals Cocoa syrup. Why not enjoy a delicious chocolate flavored dessert by replacing sugar with no calorie, no unhealthy additives Cocoa syrup/sweetener? Here's my chocolate banana cupcakes where I didn't use a single grain of sugar but yet it turned out moist, sweet and not bland nor sugary and smells so good. After baking, I let 7 people try the cupcakes in exchanged for their honest opinions. The lady from my church said she can taste the chocolate and the banana. She loves the peanut toppings but suggested to try chopped pecans and mix it with the batter. Her grand daughter agreed with her about the taste. My neighbor and his kids noticed the chocolate and banana flavor right away. They loved it and was amazed that there was no sugar on the cupcakes. My friend who is currently conceiving, sent me a message on Facebook right after she tried it. She said it's delicious, moist and she loves it so much. My hubby is not crazy about it only because he is not a banana person but he thinks that other people will like it. LOL. So, if you love banana and chocolate, I wanted to share this so you too can enjoy and satisfy your sweet tooth craving without the added sugar. This recipe makes 24 pieces regular size cupcakes.

What you need:

6 tablespoon NuNaturals  NuStevia Cocoa Syrup
2 sticks softened unsalted butter
3 large eggs
1/4 cup vegetable oil
2 cups overripe banana(mashed)
2 1/4 cup all purpose flour
2 1/2 teaspoon baking soda
1 teaspoon salt
12 drops of NuNaturals Pure Liquid Vanilla NuStevia
1 c unsalted roasted peanut(crushed)

Procedure:

• Preheat the oven to 325°F(162.7°C). 
• Prepare the tray by lining up 12 pieces of cupcake paper cups. In a large bowl, using an electric  mixer, mix together the NuNaturals Cocoa Syrup, butter, banana, vegetable oil, eggs and NuNaturals Vanilla. Mix until smooth.
• In a separate bowl, whisk flour, baking soda and salt. 
• Add the dry ingredients to the wet ingredients. Mix for 2 minutes until it looks fluffy, light and moist. 
• Scoop or pour the batter into the cupcake paper cups up to 3/4 full. I suggest you use ice cream scoop and spatula. Distribute evenly, sprinkle the roasted peanuts. 
• Bake for 20 to 22 minutes or until toothpick inserted in the center comes out clean. 
• Remove from the oven and let it cool for few minutes, then transfer it to a wire cooling rack.  

Tips: Leave the cupcakes on the kitchen counter overnight, it absorb moisture from the air and makes the cupcakes moist. Let me know how yours turn out and feel free to contact me if you have questions. 

Disclaimer: This is not a sponsored post. I received the NuStevia Cocoa syrup and Pure Liquid Vanilla NuStevia from NuNaturals for free  for testing purposes. However all opinions expressed were exclusively mine and my friends and not influenced by any means.