Taste of Home
Chocolate Banana Split Cupcakes
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: 1 dozen.
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
Ingredients
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1-1/4 cups all-purpose flour
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1/2 cup sugar
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup mashed banana (about 1 medium)
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1/2 cup butter, melted
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1/4 cup buttermilk
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1 egg, lightly beaten
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1/2 teaspoon vanilla extract
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1/2 cup chopped walnuts
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2 milk chocolate bars (1.55 ounces each), broken into squares, divided
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FROSTING:
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1-1/2 cups confectioners' sugar
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1 tablespoon butter, melted
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1/2 teaspoon vanilla extract
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1 to 2 tablespoons milk
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12 maraschino cherries with stems
Directions
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1.
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 in walnuts. Place 1 tablespoon of batter in each of 12 paper-lined muffin cups. Top each with one candy bar square. Fill cups two-thirds full with batter.
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2.
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.
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3.
In a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a spreading consistency. Frost cupcakes. In a microwave, melt the remaining candy bar squares; drizzle over frosting. Top each cupcake with a cherry.
Nutrition Facts
1 each: 292 calories, 13g fat (6g saturated fat), 42mg cholesterol, 177mg sodium, 42g carbohydrate (29g sugars, 1g fiber), 4g protein.
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