Chocolate Banana Rum Cupcakes

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Banana. Rum. Chocolate. Three of my favorite flavors! I was looking through a cookbook, and came across my mum’s recipe for banana rum brownies, which I will bake sometime soon. Instead of making those, I decided to try my hand at making them in cupcake form. Like the mint chocolate cupcakes, I decided to take the easy route and used a box of chocolate cake mix, and the Duncan Hines frosting creations with chocolate almond frosting.

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Baking Notes!

  • I used a box of chocolate cake mix for these, but you could easily make your own chocolate cake batter instead. This could also work with a white cake mix.
  • Be sure to cut the banana before preparing the batter, since it will take a while unless you’re a pro with knives. It’s also important to cut them into very small pieces, since anything too large will settle at the bottom of the batter when you put it in the liners. Alternatively, you could blend the banana pieces into the batter, instead of having little banana chunks.
  • If you (for some unknown reason) are not a fan rum flavoring, you could always reduce the amount used, or even cut it completely from the recipe.
  • When using the frosting creations kit, it says to mix the flavor packet directly into the container, but I found it much easier to transfer the frosting into a bowl, then mix in the flavor packet.
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Chocolate Banana Rum Cupcakes

Prep Time: 20 minutes | Bake Time: 20 minutes

# of Servings: about 24 cupcakes

Ingredients:

  • 1 box chocolate cake mix (and required ingredients)
  • 1 tablespoon vanilla
  • 2 tablespoons rum extract
  • 1 banana
  • Duncan Hines frosting creations kit, with chocolate almond flavor packet

Directions:

  1. Preheat oven to 350, and place cupcake liners in a muffin pan.
  2. Peel a banana and slice it into small pieces.
  3. Prepare cake batter as directed by the box.
  4. Add vanilla and rum extract to batter, and stir well.
  5. Fold in the banana pieces.
  6. Distribute batter into cupcake liners, filling them about halfway.
  7. Bake for 20 minutes, then allow to cool before frosting.
  8. Prepare the frosting in a bowl, and apply to cupcakes after they have cooled.

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