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Chocolate Banana Split Cupcakes

My mom often made these cute cupcakes when I was young. They go over just as well now when I bake them for our three children. My husband and I raise grain and cattle-and in my spare time, I enjoy needle crafts, woodworking and reading.—Lorelie Miller, Benito, Manitoba

12 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

1-1/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mashed banana (about 1 medium)
1/2 cup butter, melted
1/4 cup buttermilk
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
2 milk chocolate bars (1.55 ounces each) broken into squares, divided
FROSTING:
1-1/2 cups confectioners' sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
12 maraschino cherries with stems

Directions

In a large bowl, combine the flour, sugar, baking soda and salt. In
another bowl, combine the banana, butter, buttermilk, egg and
vanilla. Add to the dry ingredients; stir just until combined. Fold

2 of 2

Chocolate Banana Split Cupcakes (continued)

Directions (continued)

in the nuts. Spoon 1 tablespoon of batter into each paper-lined
muffin cup. Top each with one candy bar square. Fill the remainder
of the cup two-thirds full with batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted in
the cupcake comes out clean. Cool for 10 minutes before removing
from pan to a wire rack to cool completely.
In a large bowl, combine the confectioners' sugar, butter, vanilla
and enough milk to achieve spreading consistency. Frost cupcakes. In
a microwave, melt the remaining candy bar squares; drizzle over
frosting. Top each with a cherry. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 292 calories, 13 g fat (6 g saturated fat), 42 mg cholesterol, 177 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.