Mocha-Filled Banana Cakes

By SewingDragonfly

Ingredients

• Nonstick spray for baking
• 6 ounces cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1-1/2 teaspoons instant espresso coffee powder
• Dash salt
• 2 ounces semisweet chocolate, melted and cooled
• 2-1/4 cups all-purpose flour
• 1-1/2 cups sugar
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed ripe bananas (about 3 bananas)
• 3/4 cup buttermilk or sour milk*
• 1/2 cup shortening
• 1 teaspoon vanilla
• 2 eggs
• Banana Butter Frosting
• Chocolate-covered coffee beans (optional)

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 350 degrees F. Lightly coat twenty-four 2-1/2-inch muffin cups with nonstick spray for baking; set aside.

2. In a medium bowl, combine cream cheese and the 1/4 cup sugar. Beat with an electric mixer on medium-high speed until combined. Beat in the 1 egg, the espresso powder, and the dash salt. Stir in melted chocolate. Set aside.

3. In a large bowl, stir together flour, the 1-1/2 cups sugar, the baking powder, baking soda, and the 1/2 teaspoon salt. Add mashed bananas, buttermilk, shortening, and vanilla. Beat on low speed until combined. Add the 2 eggs; beat on medium speed for 2 minutes.

4. Spoon about 1 tablespoon of the batter into each prepared muffin cup. Drop about 1 rounded teaspoon of the cream cheese mixture into each cup. Spoon the remaining batter over cream cheese mixture in muffin cups.

5. Bake for 15 to 18 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks

6. Prepare Banana Butter Frosting. Pour frosting over tops of cupcakes. If desired, sprinkle with chocolate-covered coffee beans. Makes 24 cupcakes.

*Test Kitchen Tip: To make 3/4 cup sour milk, place 2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.

Make-Ahead Tip: Prepare, bake, and cool cupcakes as directed. Place unfrosted cupcakes in a single layer in an airtight container; cover. Freeze for up to 1 month. To serve, thaw cupcakes at room temperature about 30 minutes. Prepare frosting and frost cupcakes as directed in step 6.

Banana Butter Frosting: In a medium bowl, beat 1/3 cup softened butter with an electric mixer on medium speed until smooth. Beat in 1/2 cup mashed ripe bananas. Gradually add 2 cups powdered sugar, beating well. Beat in 1/4 cup milk and 1-1/2 teaspoons vanilla. Gradually beat in 2 cups powdered sugar. Beat in additional milk, 1 teaspoon at a time, to reach pouring consistency.