Strawberry Chocolate Cupcakes

Not quite sure what I thought I was doing with these. I came across a reference to Crazy Cake, which is basically an eggless chocolate cake which I think uses the reaction between vinegar and bicarbonate of soda to give the raising effect. Anyway, I can't leave good enough alone, so I made a number of changes to the recipe, throwing in mashed banana as a replacement for some of the vegetable oil, and strawberry jam because, well, it was in the fridge (see Marmalade Cookies), and I thought it might give a hint of something to the cupcakes.
So, how did all this experimentation turn out? Quite well actually. Very soft and fluffy cupcakes, rich enough but not too heavy.

Recipe:
200 grams plain flour
150 grams sugar
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
25 grams cocoa powder (Green & Blacks)
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 tablespoon vinegar
250 millilitres water
50 grams mashed banana
50 grams strawberry jam

Preheat oven to 350F/180C. Line muffin tin with muffin cases.
Mix dry ingredients together in a large bowl. Mix wet ingredients in a jug.
Add wet ingredients to dry, mixing until smooth.
Divide between muffin cases.
Bake for 20 - 25 minutes.