Rating: 4.08 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
  • 13 Ratings

These cupcakes provide a double dose of banana flavor, both in the cake and frosting.

Source: Better Homes and Gardens

Gallery

Credit: Scott Little

Recipe Summary

prep:
40 mins
cool:
5 mins
bake:
18 mins to 20 mins at 350°
Yield:
24 to 30 (2-1/2-inch) cupcakes
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Mocha-Filled Banana Cupcakes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
  • 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).

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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)

Mini 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.

Nutrition Facts (Mocha-Filled Banana Cupcakes)

364 calories; total fat 13g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 47mg; sodium 205mg; potassium 102mg; carbohydrates 61g; fiber 1g; sugar 50g; protein 3g; trans fatty acid 1g; vitamin a 292IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 28mcg; vitamin b12 0mcg; calcium 50mg; iron 1mg.

Banana Butter Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
05/04/2014
the frosting ingredients is missing