Banana Split Cupcakes
So I’ve had a total craving for a banana split this week. Fresh bananas…warm chocolate…that perfect cherry on top… But alas, the only problem was that final ingredient. Ice cream. In a city where snow and ice have decided to fall once again, and I’m left shivering in my (cute black) boots, anything else having to do with “ice” just doesn’t sound that appealing.
Thus, decided to get creative and turn the split into a cupcake. And voila! :)
Total, charming, delicious success. Rich chocolate-banana cupcakes, classic cream cheese frosting, drizzled with hot fudge, and of course…a cherry on top.
I heart. :)
Banana Split Cupcakes
- 2 cups granulated white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium sized bananas)
- 1 cup warm water
- 1/2 cup milk
- 1/2 cup canola oil
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces cream cheese, at room temperature
- 4 Tbsp. butter, at room temperature
- 4 cups powdered sugar
- 1 tsp. vanilla extract
- hot fudge sauce
- maraschino cherries
- sliced bananas
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 20 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, filling almost full, and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
(**Don't be alarmed - the batter is pretty thin, but it turns out well!)
Remove from oven and let cool on a wire rack.
In a medium bowl, blend together cream cheese, butter, and vanilla. Gradually add powdered sugar, mixing well until it’s all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.
You can drizzle the fudge sauce however you’d like! I ended up microwaving mine to soften it, and then poured some into a ziplock bag and used scissors to snip off a tiny corner. Then just used that to pipe it onto the cupcakes. You could also use a pastry bag and small tip.