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
Chocolate Banana Split Cupcakes
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 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.
- 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 a spreading consistency. Frost cupcakes. In a microwave, melt the remaining candy bar squares; drizzle over frosting. Top each cupcake with a cherry.
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