Here in the desert of Southern Nevada, it’s starting to warm up. The days have reached a balmy 85°, and my family is starting to crave ice cream. And I am obliging them. You, too, can oblige a craving for ice cream with these darling little cupcakes, although there isn’t a lick of ice cream in them.
Ingredients
- 1 package (18.25 oz) yellow cake mix
- 1 cup water
- 1 cup mashed ripe bananas
- 3 eggs
- 1 cup drained and chopped maraschino cherries
- 1 1/2 cups semi-sweet chocolate chips
- Marshmallow Frosting
- Preheat oven to 350°. Line 30 muffin pan cups with paper baking liners.
- Reserve 2 tablespoons of the dry cake mix; set aside. Combine remaining cake mix, water, bananas, and eggs in a large bowl. Beat with an electric or stand mixer for 30 seconds on low speed. Scrape sides of bowl. Continue beating at medium speed for 2 minutes. Combine chopped cherries and reserved cake mix in a small bowl. Stir cherry mixture and 1 cup of the chocolate chips into cake batter.
- Spoon batter into muffin cups, filling 2/3 full. Bake 18-20 minutes or until top springs back when lightly touched. Remove from pans and cool completely. Frost with Marshmallow Frosting.
- Melt remaining chocolate chips one minute in microwave, stirring every 10 seconds. When melted, drizzle across the top of your frosted cupcakes.
