Growing up, my mom always made her famous chocolate potato cake for each of our birthdays. I know, I know: it sounds very odd, but the truth is you never actually tasted the potato and it really just ensured that the batter was super moist, which I probably never appreciated as a kid but certainly do now.
These days when birthdays arise in our household, I’ve found my own tricks to achieve a really moist, super chocolatey cake and cupcakes. This recipe uses one of our son’s favorite foods: bananas.
Chocolate cupcakes were one of the first recipes I became obsessed with perfecting.
To me, the ideal chocolate cupcake is moist with a deep chocolate flavor. The recipe also should produce exactly one dozen cupcakes in a standard muffin tin, no more and no less.