A yummy Chocolate Banana cake serves as the base of a cupcake so good is truly gives a real banana split a run for it's money. Piled high with Strawberry Shortcake frosting, drizzled with hot fudge, sprinkled with nuts, topped with a dallop of whipped cream and finished with a cherry. It's all here sans the melty icecream.
- 1 Box Duncan Hines Classic Dark Fudge Cake Mix (16.5 oz)
- 3 Large eggs
- 1/4 Cup water
- 1 Cup Very ripe mashed Bananas (About 2 large)
- 1 packet of Duncan Hines® Frosting Creations™ Strawberry Shortcake Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
- Optional: Hot Fudge icecream topping, chopped nuts, whipped cream and Maraschino cherries.
- Preheat over to 350 degrees. Prepare standard size muffin pans with cupcake liners and set aside.
- In a medium bowl combine cake mix, eggs and water. Beat with a mixer on medium speed for two minutes. Stir in mashed bananas just until combined, about 15- 20 strokes.
- Fill cupcake liners about 2/3 of the way full. Bake 18-20 minutes or until a toothpick inserted near the center of one comes out mostly clean.
- Remove pan from oven and immediately place on a wire rack until completely cooled.
- Pour pack of Duncan Hines® Frosting Creations™ Strawberry Shortcake Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
- Spread or pipe frosting onto cupcakes (If piping, you may choose to add up to 1/2 of confectioners sugar to the frosting to obtain a stiffer consistancy)
- Just before serving drizzle about 1/2 tablespoon of fudge onto each cupcake. Sprinkle with about 1/2 teaspoon of nuts and then top with whipped cream and a cherry.
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Rating:
Jeanuine (78 discussions) on Apr 20, 2012 at 01:49 PM
You scream, I scream, we all scream for ice cream... cupcakes. Cute!
