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Mocha-Filled Banana Cupcakes

Yield: 24 to 30 (2-1/2-inch) cupcakes
Prep 40 mins Cool 5 mins Bake 350°F 18 mins to 20 mins
Mocha-Filled Banana Cupcakes
Ingredients
  • 1 8  ounce package  cream cheese, softened
  • 3  eggs
  •  Nonstick spray for baking
  • 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
  • 1/4  cup  sugar
  • 1 1/2  teaspoons  instant espresso coffee powder
  •  Dash salt
  • 2  ounces  semisweet chocolate, melted and cooled
  • 1  cup  mashed ripe bananas (2 to 3)
  • 3/4  cup  buttermilk or sour milk*
  • 1/2  cup  shortening
  • 1  teaspoon  vanilla
  • 1  recipe Banana Butter Frosting
  •  Banana slices or banana chips
  •  Unsweetened cocoa powder
Directions

1. 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.

2. 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.

3. 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).

4. 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.

5. 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.

6. 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)

From the Test KitchenMini Cupcakes:
  • 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.
Banana Butter Frosting

Yield: 3 cups
Start to Finish 15 mins
Ingredients
  • 1/2  cup  butter
  • 1/2  cup  mashed ripe banana
  • 6 1/2 - 7  cups  powdered sugar
  • 1  tablespoon  milk
  • 2  teaspoons  vanilla
Directions

1. 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.

Nutrition Facts (Mocha-Filled Banana Cupcakes)
  • cal. (kcal) 364,
  • Fat, total (g) 13,
  • chol. (mg) 47,
  • sat. fat (g) 6,
  • carb. (g) 61,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 50,
  • pro. (g) 3,
  • vit. A (IU) 292,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 205,
  • Potassium (mg) 102,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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