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BANANA CUPCAKESMoist cake with a surprise filling and a drizzle of rich ganache makes these cupcakes truly out of this world! Don’t enjoy them just for dessert. They are perfect with a cup of coffee in the morning or with a nice cup of hot tea in the afternoon. They also freeze beautifully, so you can make them ahead and put them on the table for guests over a holiday weekend. You’ll need two cupcake pans if you want to bake the full recipe—if you have only one 12-cup pan, then the recipe can be reduced by half.

  • Yield: 12 Servings


  • 18 -ounce package cream cheese, at room temperature
  • ¼ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips or finely chopped, toasted pecans
  • 1 recipe Banana Cake batter (this page)
  • ¼ recipe Chocolate Ganache (this page), made with semisweet chocolate
How to Make It
  1. Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until well blended, 2 minutes. Add the egg and vanilla, and beat on high speed for 1 minute. Scrape down the sides and around the bottom of the bowl. With the mixer on the lowest speed, pour in the chocolate chips and beat until incorporated, 30 seconds.
  2. Preheat the oven to 375°F. Line two cupcake pans with 24 liners. Divide half the Banana Cake batter evenly among the liners (I like to scrape the batter into a large liquid measuring cup and then scoop out half of the batter, adding it to a medium bowl—I’ll use this batter in the bowl to divide among the liners). Drop 1 heaping teaspoon of the cream cheese filling into each of the cupcakes. Cover the filling with the remaining batter.
  3. Bake until a toothpick inserted into the middle comes out with a few crumbs on it, 22 to 24 minutes. Remove the cupcakes from the pan and let cool completely before drizzling with the ganache.

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