Banana Butter Cupcakes with Cocoa Cream Cheese Frosting
Have you ever heard of a dirty banana?
It’s a frozen banana and coffee flavored cocktail served at Seacrets, an outdoor bar in Ocean City, Maryland.
What did you think I was talking about? Get your mind out of the gutter!
These cupcakes aren’t coffee flavored but they are banana flavored (clearly) and after drinking way too many dirty bananas on Saturday afternoon it’s all I can think of while writing this post.
I made these for a co-workers birthday on Friday. Fresh bananas in butter cake with a light cream cheese and chocolate frosting. The banana chips and adorable cupcake liners just added to the fun.
Is it possible to still be hungover from Saturday? I also drank several “Pain in da butts.” Frozen strawberry and pineapple with rum.
I hope I can revive my body in spin class tonight. Welcome to my Monday.
Shopping List (makes about two dozen cupcakes)
1 box Duncan Hines Butter Golden Cake Mix
2/3 cup water
1/2 cup melted butter
2 packages cream cheese
1 cup powdered sugar
1/4 cup Hershey’s natural unsweetened cocoa powder
Banana chips for garnish
Preheat your oven to 375 degrees. Mix your cake mix, eggs, butter and bananas with a hand mixer until smooth. Fill your muffin liners 2/3 of the way and bake for about 21 minutes or until they pass the toothpick test.
In a separate bowl mix your roomtemperture cream cheese, powdered sugar and cocoa until combined. Fill with a pipping bag and top your cupcakes after they have cooled.