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Chocolate Banana Split Cupcakes Recipe

  • 12servings
  • 40minutes
  • 292calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/4 cups all-purpose flour

  2. 1/2 cup sugar

  3. 1/4 teaspoon baking soda

  4. 1/4 teaspoon salt

  5. 1/2 cup mashed banana (about 1 medium)

  6. 1/2 cup butter, melted

  7. 1/4 cup buttermilk

  8. 1 egg, lightly beaten

  9. 1/2 cup chopped walnuts

  10. 2 milk chocolate bars (1 1/25 ounces each ) broken into squares, divided

  11. FROSTING:

  12. 1-1/2 cups confectioners' sugar

  13. 1 tablespoon butter, melted

  14. 1/2 teaspoon vanilla extract

  15. 1 to 2 tablespoons milk

  16. 12 maraschino cherries with stems

Instructions Jump to Ingredients ↑

  1. Chocolate Banana Split Cupcakes Recipe photo by Taste of Home 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 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.

  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.

  3. 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.

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