Chocolate Caramel Banana Cream Cupcake Recipe
Saturday, September 13, 2014
Let's get started here's all you will need to make these easy Chocolate Caramel Banana Cream Cupcake:
1 package vanilla or chocolate pudding made to package instructions then cooled
1 recipe of Wesleys chocolate cake recipe below (adapted by Kraft recipes) made into cupcakes cooled
rolo candy unwrapped
For the Wesleys chocolate cake recipe :
1 - 4 ounce package of unsweetened chocolate
1- 3/4 cups sugar divided
1/2 cup water
1- 2/3 cups flour
1 teaspoon baking soda
1 stick of butter
3/4 cup whole milk
1 teaspoon almond extract
Prepare cupcake tins with liners.
Microwave the chocolate, water and 1/2 cup sugar in a glass bowl. Stir every 2 minutes until melted then set aside to cool.
Beat the sugar and butter together for around 2 minutes. Add the eggs 1 at a time. Then add the flour, baking soda, salt, mixture alternate with milk. Blend in the chocolate mixture with almond extract.
Pour into cupcakes tins and bake on 350 until middles spring back around 20 minutes. Cool completely. Remove from the paper liners and slice in half.
After slicing each cupcake in half, fill with pudding and sliced bananas. More pudding then banana. Put the top of the cupcake on the banana pudding mixture.
Place the rolo unwrapped on parchment paper and microwave 10 seconds to soften. Spread and transfer to the tops of each cupcakes spreading quickly. Top with another slice of banana for garnish.
Posted by claudia lamascolo at 12:00:00 AM
Hi I'm Claudia, I blog about my family recipes some over 100 years old and Italian American foods. I am an author of a cookbook dedicated to my mom.