Save on Pinterest

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
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    1 dozen

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.
Nutrition Facts
1 each: 292 calories, 13g fat (6g saturated fat), 42mg cholesterol, 177mg sodium, 42g carbohydrate (29g sugars, 1g fiber), 4g protein.

Recommended Video