Banana Chocolate Cupcakes with Cream Cheese Frosting Recipe Rose Reisman

Everyone loves the combination of banana and chocolate, so I thought a banana chocolate cupcake would hit the spot! These are a delicious and lighter alternative to a slice of chocolate cake. The marbling of the white and dark batters and the creamy icing create a stunning visual effect. The best bananas for this recipe are overly ripe. (I like to freeze leftover bananas so I always have
a supply on hand.)

INGREDIENTS
BANANA BATTER
3 Tbsp vegetable oil
1/2 cup granulated sugar
1 large egg
1 large ripe banana, mashed (about 1/2 cup)
1 tsp pure vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup plain 1% yogurt



CHOCOLATE BATTER
3 Tbsp vegetable oil
1/2 cup granulated sugar
1 large egg
3 Tbsp unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
⅓ cup plain 1% yogurt

ICING
⅔ cup icing sugar
1/4 cup light cream cheese
INSTRUCTIONS
1. Preheat the oven to 350°F. Lightly spray a 12-cup muffin pan with vegetable oil or line with paper liners.
2. Make the banana batter: In a mixing bowl, using an electric mixer, cream together the oil and sugar. Add the egg, banana and vanilla and mix until well combined.
3. In a small bowl, stir together the flour, baking powder and baking soda. Working in batches, add the flour mixture to the banana mixture, alternating with the yogurt and stirring until each addition is incorporated before adding another. Set aside.
4. Make the chocolate batter: In a clean mixing bowl, using an electric mixer, cream together the oil, sugar and egg and mix until well combined.
5. In a small bowl, combine the cocoa, flour, baking soda and baking powder. Working in batches, add the cocoa mixture to the egg mixture, alternating with the yogurt and stirring until each addition is incorporated before adding another.
6. Divide the banana batter equally among the muffin cups. Top each cup with an even amount of the chocolate batter.
7. Bake in the preheated oven for 15 minutes or until a tester inserted in the centre comes out clean. Remove from the oven and let cool completely in the pan.
8. Make the icing: In a small food processor, combine the icing sugar and cream cheese and purée until smooth (if too thick, add a little water until the desired consistency is reached). Smooth about 1 Tbsp of the icing on top of each cupcake. Cupcakes will keep in an airtight container for up to 3 days.
NOTES
Makes 12 servings

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutritional Information per Serving
Calories 225
Carbohydrates 35 g
Fibre 1.0 g
Protein 3.4 g
Fat 8.8 g
Saturated Fat 1.2 g
Cholesterol 34.7 mg
Sodium 185.1 mg