Mocha-Filled Banana Cupcakes
These cupcakes provide a double dose of banana flavor, both in the cake and frosting.
- Yields: 24 to 30 (2-1/2-inch) cupcakes
- Prep: 40 mins
- Cool: 5 mins
- Bake: 18 mins to 20 mins 350°F
- Allow cream cheese and eggs to stand at room temperature for 30 minutes. Lightly coat twenty-four to thirty 2-1/2-inch muffin cups with cooking spray. In a large mixing bowl combine flour, the 1-1/2 cups sugar, the baking powder, baking soda, and the 1/2 teaspoon salt. Set aside.
- Preheat oven to 350 degrees F. In a medium mixing bowl beat cream cheese and the 1/4 cup sugar with an electric mixer on medium-high speed until combined. Beat in one of the eggs, the espresso powder, and the dash salt. Stir in melted chocolate. Set aside.
- Add mashed bananas, buttermilk, shortening, and vanilla to flour mixture; beat with an electric mixer on low speed until combined. Add the remaining two eggs; beat on medium speed until combined (batter may climb beaters).
- Spoon a rounded tablespoon of the batter into each prepared muffin cup. Drop a rounded teaspoon of the cream cheese mixture into each muffin cup. Spoon the remaining batter over cream cheese mixture in muffin cups, filling each two-thirds to three-fourths full.
- Bake for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Pipe a swirl of Banana Butter Frosting on top of each cupcake. If desired, top each cupcake with a banana slice. Dust with cocoa powder. Makes 24 to 30 (2-1/2-inch)
Lightly coat seventy-two 1-3/4-inch muffin cups with cooking spray. Spoon a rounded teaspoon of the batter into each prepared muffin cup. Drop 1 level teaspoon of the cream cheese mixture into each muffin cup. Spoon a dollop of the batter over the cream cheese mixture in each muffin cup (cream cheese mixture will not be completely covered). Bake for 12 to 14 minutes or until a toothpick inserted near the center comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Frost as directed above. Makes 72 cupcakes.
- Allow butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat butter with an electric mixer on medium speed until smooth. Beat in banana. Gradually add 3 cups of the powdered sugar, beating well. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar until frosting reaches piping consistency.
- Per serving:
- 364 kcal cal.,
- 13 g fat
- (6 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 47 mg chol.,
- 205 mg sodium,
- 61 g carb.,
- 1 g fiber,
- 50 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet