Prep Time: 55 Minutes • Start to Finish: 2 Hours • Makes 24 cupcakes
1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
2 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about ¼ cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third of mixture at a time and cocoa mixture, about half at a time, beating just until blended. Stir in pecans. Divide batter evenly among muffin cups, filling each about two-thirds full.
3 In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Cut cupcakes crosswise into halves.
4 In 1-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, corn syrup and milk. Cool 5 minutes.
5 Spread 1 heaping tablespoon whipped cream on each cupcake bottom. Thinly slice bananas; place 3 slices on top of whipped cream on each cupcake. Drizzle with 1 teaspoon caramel sauce; replace cupcake tops. Spread remaining whipped cream on cupcakes; drizzle with 1 teaspoon caramel sauce. Garnish each with whole pecan.
1 Cupcake: Calories 320; Total Fat 20g (Saturated Fat 8g, Trans Fat 1.5g); Cholesterol 50mg; Sodium 200mg; Total Carbohydrate 31g (Dietary Fiber 2g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 4 Fat Carbohydrate Choices: 2