Mocha-Filled Banana Cakes

By oakleyj

Fill these fluffy cakes with luscious chocolate and top with a buttery banana frosting

Ingredients

• Banana Butter Frosting:
• Nonstick spray for baking
• 6 6
• ouncescream cheese, softened
• 1/4 1/4
• cupsugar
• 1 1
• egg
• 1 1/2 1 1/2
• teaspoonsinstant espresso coffee powder
• Dash salt
• 2 2
• ouncessemisweet chocolate, melted and cooled
• 2 1/4 2 1/4
• cupsall-purpose flour
• 1 1/2 1 1/2
• cupssugar
• 1 1/2 1 1/2
• teaspoonsbaking powder
• 1 1
• teaspoonbaking soda
• 1/2 1/2
• teaspoonsalt
• 1 1
• cupmashed ripe bananas (about 3 bananas)
• 3/4 3/4
• cupbuttermilk or sour milk*
• 1/2 1/2
• cupshortening
• 1 1
• teaspoonvanilla
• 2 2
• eggs
• 1/3 1/3
• cupbutter, softened
• 1/2 1/2
• cupmashed ripe bananas
• 4 4
• cupspowdered sugar
• 1/4 1/4
• cupmilk
• 1 1/2 1 1/2
• teaspoonsvanilla

Details

Servings 24
Adapted from bhg.com

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 softened butter with an electric mixer on medium speed until smooth. Beat in bananas. Gradually add 2 cups of the powdered sugar, beating well. Beat in milk and vanilla. Gradually beat in remaining powdered sugar. Beat in additional milk, 1 teaspoon at a time, to reach pouring consistency.