Name: Banana Brownie Cupcakes
Prep time: 25 min
Cook time: 20 min
Yield: 6 large cupcakes
Cuisine: New Zealand
Ingredients: 120g dark chocolate, 60%, chopped; ¼ cup The Good Oil extra virgin sunflower oil; 70g unsalted butter; 100g brown sugar; 50g caster sugar; 2 large eggs, room temperature; 1 tsp vanilla extract; 1 large banana, well mashed; 90g plain flour; 30g cocoa powder; ½ tsp salt; ¼ tsp baking powder; A handful of banana chips, optional; 2 to 3 tbsp chopped chocolate, for topping, optional; 120g dark chocolate, chopped; 120ml cream; Pinch of salt

Difficulty

Easy

Serves

6 large cupcakes

Cooking time

Prep 25 mins
Cooking & Cooling 1 hr

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How to Make Fudgy Banana Brownie Cupcakes

Bringing together the best of a brownie and a cupcake, these rich chocolate treats have a soft, fudgy centre with a subtle banana sweetness running through the middle. Made with dark chocolate, cocoa and mashed banana, they strike the perfect balance between decadent and comforting Topped with a light whipped chocolate ganache, they feel indulgent without being overly heavy, making them ideal for birthdays, weekend baking or an impressive dessert with a coffee.

Ingredients

120g dark chocolate, 60%, chopped
¼ cup The Good Oil extra virgin sunflower oil
70g unsalted butter
100g brown sugar
50g caster sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 large banana, well mashed
90g plain flour
30g cocoa powder
½ tsp salt
¼ tsp baking powder
A handful of banana chips, optional
2 to 3 tbsp chopped chocolate, for topping, optional

Ingredients (For Whipped Chocolate Ganache)

120g dark chocolate, chopped
120ml cream
Pinch of salt

Method

Preheat the oven to 170°C bake and line a 6 hole Texas muffin tin.
Place the butter and dark chocolate in a heatproof bowl and melt until smooth. Whisk in the sunflower oil until fully combined and glossy. Set aside to cool slightly.
In a separate bowl, whisk the brown sugar, caster sugar, eggs and vanilla until slightly thickened and glossy. Whisk in the chocolate mixture, then fold through the mashed banana. Sift in the flour, cocoa powder, salt and baking powder. Fold gently until just combined.
Divide the batter evenly between the paper cases, filling them fairly full. Bake for 18 to 22 minutes, until the edges are set and the centres still have a slight wobble. Allow to rest in the tin for 10 minutes before transferring to a rack to cool. The centres will settle into a dense, fudgy texture as they cool.
To make the ganache, heat the cream until just steaming, then pour over the second measure of chocolate. Leave to sit for 1 minute, then stir until smooth. Add a pinch of salt, then chill until thickened. Whip in a stand mixer until light and spoonable.
To finish, spoon a soft dollop of ganache onto each cupcake. Top with 2 to 3 banana chips and finish with a few dark chocolate shavings, if desired.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil cold pressed without chemicals, offering a healthy, versatile choice – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings natural sunflower taste without overpowering your dish.

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