Recipe of the Week: Chocolate Banana Split Cupcakes

Here’s another yummy cupcake recipe, courtesy of Taste of Home. And that’s all I’ve got to say about that!

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 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.

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 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.