 Fudge 'n' Banana Cupcakes
Makes 24 cupcakes
|
|
|
|
Ingredients
|
|
1
|
package DUNCAN HINES® Moist Deluxe® Devil's Food Cake Mix
|
|
3
|
large eggs
|
|
1-1/3
|
cups water
|
|
1/2
|
cup vegetable oil
|
|
1/2
|
cup (1 stick) butter or margarine
|
|
2
|
squares (2 ounces) unsweetened chocolate
|
|
1
|
pound confectioners' sugar
|
|
1/2
|
cup half-and-half
|
|
1
|
teaspoon vanilla extract
|
|
4
|
medium bananas
|
|
2
|
tablespoons lemon juice
|
|
|
|
|
|
|
|
|
|
1. Preheat oven to 350°F. Place paper liners into 24 standard (2-1/2-inch) muffin cups. Combine cake mix, eggs, water and oil in large bowl. Prepare, bake and cool cupcakes as directed on package.
|
|
2. For frosting,* melt butter and chocolate in heavy saucepan over low heat. Remove from heat. Add confectioners' sugar alternately with half-and-half, mixing until smooth after each addition. Beat in vanilla extract. Add more confectioners' sugar to thicken or half-and-half to thin as needed.
|
|
3. Using small paring knife, remove cone-shaped piece from top center of each cupcake. Dot top of each cone with frosting. Frost top of each cupcake spreading frosting down into cone-shaped hole. Slice bananas and dip in lemon juice. Stand three banana slices in each hole. Set cone-shaped pieces, pointed side down, on banana slices.
|
|
*Or use 1 can DUNCAN HINES® Chocolate Frosting.
|
|
|
|
© Duncan Hines® and Moist Deluxe® are registered trademarks of Pinnacle Foods Corp.
|
|
|
|
|
|
Printed
from fbnr.com
|
|
