Sunday, March 22, 2009

Banana Split Cupcakes

Here in the desert of Southern Nevada, it's starting to warm up. The days have reached a balmy 85°, and my family is starting to crave ice cream. And I am obliging them. You, too, can oblige a craving for ice cream with these darling little cupcakes, although there isn't a lick of ice cream in them.


  • 1 package (18.25 oz) yellow cake mix
  • 1 cup water
  • 1 cup mashed ripe bananas
  • 3 eggs
  • 1 cup drained and chopped maraschino cherries
  • 1 1/2 cups semi-sweet chocolate chips
  • Marshmallow Frosting
  1. Preheat oven to 350°. Line 30 muffin pan cups with paper baking liners.
  2. Reserve 2 tablespoons of the dry cake mix; set aside. Combine remaining cake mix, water, bananas, and eggs in a large bowl. Beat with an electric or stand mixer for 30 seconds on low speed. Scrape sides of bowl. Continue beating at medium speed for 2 minutes. Combine chopped cherries and reserved cake mix in a small bowl. Stir cherry mixture and 1 cup of the chocolate chips into cake batter.
  3. Spoon batter into muffin cups, filling 2/3 full. Bake 18-20 minutes or until top springs back when lightly touched. Remove from pans and cool completely. Frost with Marshmallow Frosting.
  4. Melt remaining chocolate chips one minute in microwave, stirring every 10 seconds. When melted, drizzle across the top of your frosted cupcakes.