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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mocha-Filled Banana Cakes

Makes: 24 servings Yield: 24 cupcakes
Prep 40 mins Bake 350°F 15 mins Cool 5 mins
Mocha-Filled Banana Cakes
  •  Nonstick spray for baking
  • 6  ounces  cream cheese, softened
  • 1/4  cup  sugar
  • 1  egg
  • 1 1/2  teaspoons  instant espresso coffee powder
  •  Dash salt
  • 2  ounces  semisweet chocolate, melted and cooled
  • 2 1/4  cups  all-purpose flour
  • 1 1/2  cups  sugar
  • 1 1/2  teaspoons  baking powder
  • 1  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1  cup  mashed ripe bananas (about 3 bananas)
  • 3/4  cup  buttermilk or sour milk*
  • 1/2  cup  shortening
  • 1  teaspoon  vanilla
  • 2  eggs
  •  Banana Butter Frosting
  •  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.

From the Test Kitchen*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.
  • 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.
Banana Butter Frosting
  • 1/3  cup  butter, softened
  • 1/2  cup  mashed ripe bananas
  • 4  cups  powdered sugar
  • 1/4  cup  milk
  • 1 1/2  teaspoons  vanilla

1. 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.

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