This is a print preview of "Chocolate Banana Rum Ricotta Squash Muffins or Cupcakes" recipe.

Chocolate Banana Rum Ricotta Squash Muffins or Cupcakes Recipe
by Foodessa

Chocolate Banana Rum Ricotta Squash Muffins or Cupcakes

Trick or Treat...smell my Chocolate Banana Rum goodies with a Ricotta, Squash, Maple syrup interior. A few neat TRICKS turned regular mini cakes...into a delicious festive muffin / cupcake TREAT.

For a dedicated post...refer to:

Rating: 4.2/5
Avg. 4.2/5 3 votes
Prep time: Canada Canadian
Cook time: Servings: 24 muffins


  • . >(American / Metric measures) <
  • . FILLING:
  • . 1 cup (250ml) Ricotta cheese
  • . 1/2 cup (125ml) cooked ‘ Buttercup ’ squash (or other dessert squash), to puree
  • . 1/4 cup (60ml) Maple syrup
  • .
  • . BATTER (cake mix + extras):
  • . 1 box of chocolate cake mix
  • . 1/2 cup (125ml) canola oil
  • . 1 cup (250ml) ripe bananas (3 small) mashed
  • . 1/2 cup (125ml) dark Rum liquor*
  • . 1 cup (250ml) buttermilk
  • . 1/2 cup (70gr) crushed roasted nuts (optional)
  • . 2 xLarge eggs
  • .
  • . * If LIQUOR is not desired...any flavoured liquid can be used in its place.


  1. . Preheat oven to 350F/180C/Gas4...Position rack on the 2nd level from the oven's bottom.
  2. . FILLING: In a medium bowl, place the Ricotta cheese, the squash, maple syrup and mix well. This mixture will be used on two separate occasions. Therefore, count approx. 24 tiny spoons to be set aside for the surface of each muffin. The other portion will serve as the center filling. Set both bowls aside.
  3. . BATTER: In a large bowl...make a well within the dry ingredients from the cake mix. Add in the center...the oil, banana, Rum, buttermilk and eggs. By hand...stir the mix just until all the dry parts have disappeared. Do not over-mix!
  4. . Prepare two muffin paper cup lined pans. Generously squirt some canola cooking spray in each paper cup. Note: do this step ONLY right before pouring the first part of the cake mix. This will help greatly so that the paper will peel off better.
  5. . ASSEMBLY: Pour a large spoonful of cake batter in each muffin cup. Lightly place a teaspoon of filling in the center of each muffin cup. Finish off each cup by pouring the remainder of the cake batter. The tops will be decorated by once again lightly placing a small teaspoon of the filling on the surface of each muffin. Afterwards... very lightly feather out the lines from the center to the very edges in order to create a type of web effect.
  6. . BAKE for no more than 23 minutes if using a dark muffin pan. No more than 25 minutes if using a lighter pan. Remember...once out of the oven...wait no longer than 2 minutes before pulling them out with a tong and onto a cooling rack. This last important step will ensure that the muffins stop baking in order to give you the 'moistess' muffins ever.
  7. . These muffins would be even more fabulous as cupcakes decorated with your favourite frosting ;o) Happy baking and flavourful