Banana Cookies and Cream Cupcakes Recipe

Banana Cookies and Cream Cupcakes Recipe
Banana Cookies and Cream Cupcakes Recipe photo by Taste of Home
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Banana Cookies and Cream Cupcakes Recipe

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It's become an annual tradition that my sister and I get together to make these kid-friendly cupcakes with her son as our taster and helper. —Alina Bannavong, Amarillo, Texas
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 3 medium ripe bananas, mashed
  • 1 cup water
  • 3 large egg whites
  • 10 Oreo cookies, coarsely chopped
  • TOPPINGS:
  • 1 cup white baking chips
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon butter
  • 10 Oreo cookies, coarsely chopped
  • 1/2 cup milk chocolate chips
  • 2 teaspoons shortening

Directions

Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, bananas, water and egg whites; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped cookies.
Fill prepared cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a microwave-safe bowl, combine baking chips, cream and butter; microwave on high for 30-60 seconds or until smooth, stirring occasionally. Dip tops of cupcakes into baking chip mixture. Top cupcakes with chopped cookies. Let stand until set.
In a small microwave-safe bowl, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cupcakes. Yield: 2 dozen.
Originally published as Cookies and Cream Banana Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p86

  • 1 package white cake mix (regular size)
  • 3 medium ripe bananas, mashed
  • 1 cup water
  • 3 large egg whites
  • 10 Oreo cookies, coarsely chopped
  • TOPPINGS:
  • 1 cup white baking chips
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon butter
  • 10 Oreo cookies, coarsely chopped
  • 1/2 cup milk chocolate chips
  • 2 teaspoons shortening
  1. Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, bananas, water and egg whites; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped cookies.
  2. Fill prepared cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. In a microwave-safe bowl, combine baking chips, cream and butter; microwave on high for 30-60 seconds or until smooth, stirring occasionally. Dip tops of cupcakes into baking chip mixture. Top cupcakes with chopped cookies. Let stand until set.
  4. In a small microwave-safe bowl, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cupcakes. Yield: 2 dozen.
Originally published as Cookies and Cream Banana Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p86

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