Prep Time: 20 minutes
Total Time: 40 minutes
Cook Time: 20 minutes
Servings: 30
The nostalgic taste of red velvet cupcakes made extra moist and rich with the addition of fresh bananas.
Ingredients:
- 4 oz.
70% or 62% cacao Chocolate baking bar
- 1 1/4 cup
Cake flour
- 2 tsp.
Baking powder
- 1/2 tsp.
Baking soda
- 1/2 tsp.
Salt
- 2 whole
very ripe Chiquita Bananas (peel should have brown flecks), roughly mashed
- 1 cup
Granulated sugar
- 2
large Eggs
- 1/2 cup
Canola oil
- 2 Tbsp.
Red food coloring
- 3/4 cup
low-fat Buttermilk
- 8 oz.
Cream cheese, at room temperature
- 2 Tbsp.
Milk
- 1/2 tsp.
Vanilla
- 3 cups
Powdered sugar, sifted, or less to taste
- 1 whole
ripe Chiquita Banana, diced
Instructions for:
moist Chiquita Banana Red Velvet Cupcakes Recipe
Preheat oven to 350 degrees F. Line muffin tins with paper or foil cups.
For the Muffins:
In a small, microwave-safe bowl, break chocolate into small pieces and melt in the microwave on high power for 45 seconds. Stir. If un-melted pieces remain, continue microwaving and stirring the chocolate in ten-second intervals until it is all melted and smooth; set aside. Combine flour, baking powder, baking soda and salt in a small bowl. Set aside. In the bowl of a stand mixer or large mixing bowl, combine 2 whole bananas, granulated sugar, eggs and canola oil. Beat on high speed for 2 minutes. Carefully beat in melted chocolate and red food coloring. Gradually blend in flour mixture alternating with buttermilk. Divide batter among the prepared muffin cups. Bake at 350 degrees F for about 20 minutes. Cupcakes are done when a toothpick inserted into one of the center muffins comes out clean. Cool cupcakes to room temperature.
For the Frosting:
Beat cream cheese in a medium mixer bowl until light and creamy. Add milk and vanilla. Gradually blend in powdered sugar to desired level of sweetness and beat until light and fluffy. Frost cooled cupcakes and top each with diced whole banana. Serve immediately. (If you do not plan to serve the cupcakes immediately, refrigerate after frosting. When ready to serve top with the diced banana, pressing lightly into the frosting.)
Tip: Use an ice cream scooper for an easy way to fill muffin cups.
Serving Suggestions: Garnish with very light dusting of cocoa powder or red sugar crystals if desired.
Nutrition Information Per Serving:
Calories 180; Total Fat 9 g (Sat 3 g, Trans 0 g, Poly 1 g, Mono 3 g); Cholesterol 25 mg; Sodium 130 mg; Potassium 70 mg; Total Carbohydrates 26 g; Dietary Fiber 1 g; Total Sugars 20 g; Protein 2 g. Percent Daily Value: Vitamin A 2%; Vitamin B6 2%; Vitamin C 2%; Vitamin D 0%; Calcium 2%; Iron 2%.