Banana Chocolate Cupcakes with Vanilla Marshmallow Cream Cheese Frosting
If you can believe I STILL have a lot of very ripe bananas in my freezer to use. So this is recipe #3. This is a delicous chocolate banana cupcake recipe. The frosting is very sweet and although I think it goes well with the cupcake next time I think I'll try a peanut butter frosting which I think would taste even better!
CUPCAKES: 1 cup sugar 1 cup flour 1/3 cup unsweetened cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 large egg 1/2 cup mashed ripe bananas (about 1 med sized banana) 1/2 cup warm water 1/4 cup milk 1/4 cup vegetable oil 3/4 teaspoon pure vanilla extract
FROSTING 3 tablespoons butter, softened 1/4 cup cream cheese, softened (I used fat free) 1/2 jar of marshmallow creme (Fluff) 1/2 teaspoon vanilla 1 package (8 oz) powdered sugar 1 tablespoon of milk (for stiffer frosting leave the milk out)
Preheat oven to 350 degrees F and line 12 regular-sized muffin cups with paper liners or spray each cup with non stick vegetable spray. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another large bow; whisk together egg, mashed banana, water, milk, oil and vanilla extract. Add the wet ingredieints to the dry ingredients and stir, or whisk until combined. (The batter will be pretty thin). Pour the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of cupcake comes out clean. Remove from oven and let cool on a wire rack.
FROSTING: Combine all ingredients and beat with an electric mixer on medium speed until smooth. Refergerate for 30 minutes and beat again before frosting cooled cupcakes.