Big-Top Banana Chocolate Cupcakes

These cupcakes are incredibly moist and delicious. For perfect results, store unglazed cupcakes in a covered container. Glaze several hours before serving or selling. For added fun, use brightly coloured paper liners.

Cupcakes

1 cup whole wheat flour 250 mL

1 cup all-purpose flour 250 mL

1/3 cup unsweetened cocoa powder 75 mL

1 tsp baking powder 5 mL

1 tsp baking soda 5 mL

¼ tsp salt 1 mL

1 cup mashed ripe bananas (about 2) 250 mL

1 cup buttermilk, 1% M.F. 250 mL

¾ cup granulated sugar 175 mL

3 tbsp canola oil 45 mL

1 tsp vanilla 5 mL

1 large egg 1

Glaze

1 cup icing sugar 250 mL

5 tsp warm water 25 mL

1. Preheat oven to 375°F (190°C). Line a 12-cup non-stick muffin pan with paper liners.

2. In a large bowl, whisk whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda and salt.

3. In another bowl, whisk bananas, buttermilk, sugar, oil, vanilla and egg. Pour banana mixture over flour mixture and stir just until moistened. Spoon into prepared muffin pan.

4. Bake for 20 minutes, or until cupcakes are firm to the touch and a tester inserted into the centre of a cupcake comes out clean. Let cool in pan for 5 minutes. Transfer to a rack to cool completely.

5. To make glaze, combine icing sugar and water in a small bowl; stir until smooth. Spoon glaze over cupcakes, spreading to edges with a small knife; let set.