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Nonstick spray for baking
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6
ounces cream cheese, softened
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1/4
cup sugar
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1
egg
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1 1/2
teaspoons instant espresso coffee powder
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Dash salt
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2
ounces semisweet chocolate, melted and cooled
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2 1/4
cups all-purpose flour
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1 1/2
cups sugar
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1 1/2
teaspoons baking powder
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1
teaspoon baking soda
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1/2
teaspoon salt
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1
cup mashed ripe bananas (about 3 bananas)
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3/4
cup buttermilk or sour milk*
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1/2
cup shortening
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1
teaspoon vanilla
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2
eggs
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Banana Butter Frosting
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Chocolate-covered coffee beans (optional)
1. Preheat oven to 350 degrees F. Lightly coat twenty-four 2-1/2-inch muffin cups with nonstick spray for baking; set aside.
2. In a medium bowl, combine cream cheese and the 1/4 cup sugar. Beat with an electric mixer on medium-high speed until combined. Beat in the 1 egg, the espresso powder, and the dash salt. Stir in melted chocolate. Set aside.
3. In a large bowl, stir together flour, the 1-1/2 cups sugar, the baking powder, baking soda, and the 1/2 teaspoon salt. Add mashed bananas, buttermilk, shortening, and vanilla. Beat on low speed until combined. Add the 2 eggs; beat on medium speed for 2 minutes.
4. Spoon about 1 tablespoon of the batter into each prepared muffin cup. Drop about 1 rounded teaspoon of the cream cheese mixture into each cup. Spoon the remaining batter over cream cheese mixture in muffin cups.
5. Bake for 15 to 18 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
6. Prepare Banana Butter Frosting. Pour frosting over tops of cupcakes. If desired, sprinkle with chocolate-covered coffee beans. Makes 24 cupcakes.
- Tip *Test Kitchen Tip:To make 3/4 cup sour milk, place 2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.
- Make Ahead Tip Prepare, bake, and cool cupcakes as directed. Place unfrosted cupcakes in a single layer in an airtight container; cover. Freeze for up to 1 month. To serve, thaw cupcakes at room temperature about 30 minutes. Prepare frosting and frost cupcakes as directed in step 6.
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1/3
cup butter, softened
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1/2
cup mashed ripe bananas
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4
cups powdered sugar
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1/4
cup milk
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1 1/2
teaspoons vanilla
In a medium bowl, beat softened butter with an electric mixer on medium speed until smooth. Beat in bananas. Gradually add 2 cups of the powdered sugar, beating well. Beat in milk and vanilla. Gradually beat in remaining powdered sugar. Beat in additional milk, 1 teaspoon at a time, to reach pouring consistency.
Top Brands
No need to drop filling in then cover with more batter. Outcome is just the same if you simply drop filling on top of batter in cups. Frosting too sweet for me. Scraped it off and made a butter-rum butter cream filling. Yum.
12/14/2011 07:31:37 PM Report Abuse