Chocolate, chocolate chips banana cupcakes

 Banana, banana I think it's one kind of fruit that people use it a lot in baking.

Because it gives baked good delicious sweetness with lovely fragrance, when using banana, you can reduce fat or egg in the batter so it's good for your health too. But talking about health alone is not fun, right? Eating can make us happy, so when I talk about healthy food, I mean something that delicious enough to eat too.
So this time, my healthy banana cupcake comes with chocolate, both in the cake batter, and in form of chips. Using Rice bran oil shortening is a better choice for people who want to reduce trans fat with natural ingredient, and if you're allergic to daily product, you can use nut milk instead of the whipping cream, and use vegan chocolate instead of chocolate chips to make dairy free version too. 
As I read a lot, a cupcake that I can eat with one hand is suitable for my lifestyle so I sprinkle the chocolate chips on top of the cake to add more delicious chocolate taste, but if you plan to frost it or don't want too much chocolate, you can omit it too.


English: Chocolate, chocolate chips banana cupcakes  
สูตรภาษาไทย: คัพเค้กช็อกโกแลตชิพกล้วยหอม  

日本語のレシピ：チョコチョコチップバナナケーキ 

Youtube: คัพเค้กช็อกโกแลตชิพกล้วยหอม, Chocolate, chocolate chips banana cupcakes, チョコチョコチップバナナケーキ 

Chocolate, chocolate chips banana cupcakes

Makes 12 cupcakes

85 g ....................... Whipping cream
1 tsp ....................... Vinegar
110 g ...................... Rice bran oil shortening
1/4 tsp ................... Salt
120 g ...................... Granulated sugar
1/2 tsp .................... Vanilla extract
190 g ...................... Banana
1 ............................. Egg
170 g ...................... Cake flour
20 g ........................ Cocoa powder
1/2 tsp .................... Baking powder
1/2 tsp .................... Baking soda
80 g ......................... Chocolate chips
................................. Chocolate chips、for sprinkle over the cake

Preheat an oven to 180℃.
Line 12 cup of muffin tins with paper cups.

Pour the vinegar into the whipping cream, mix to combine, and let it rest for 15 minutes.

   I use rice bran oil shortening.

 Put the rice bran oil shortening into a bowl, beat until smooth.
Add sugar, salt and vanilla, beat to combine.

 Put the banana into the bowl, beat until smooth.

 Pour the egg into the bowl, beat until combine.

 Sift the flour, cocoa powder, baking soda and baking powder into the bowl.
Fold to combine.

 Pour the whipping cream mixture into the bowl, fold to combine.

 Pour the chocolate chips into the bowl.

 Fold to combine.

 Divide into the prepared tins.

 Sprinkle the chocolate chips over the cake.

Bake for 25-30 minutes.

Chocolate, chocolate chips banana cupcakes