For my husband’s birthday, I asked what he wanted for his treat. He said ‘whatever you want to make for the blog.’ Aww shucks… Well I was not about to choose his birthday treat. So after some pressing (and dropping subtle hints that we had nice overripe bananas to use) he asked for Banana Split Cupcakes. I was very excited about his choice because they are fun to make and just so gosh darn cute!
These are a family favorite, and we just happened to be visiting both of our families for a birthday celebration. When my mom saw them, she exclaimed ‘Are those Banana Split Cupcakes? Oh my! Those are my favorite!’ I’m sure Mike knew that…scoring points with the mother-in-law again.
These cupcakes are truly easy. The cake is quick to whip together, and using the chocolate square makes for a simple surprise filling inside the banana cake. With the smooth frosting, decorating is a cinch, and they look just like a mini sundae. You could certainly add any other sundae-inspired toppings you like (i.e. sprinkles, nuts, etc.) or stick with the classic chocolate drizzle topped with a cherry.
Banana Split Cupcakes
Yields 12 cupcakes
1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon salt (optional)
1/2 cup mashed banana (about 1 medium)
1/2 cup butter, melted
1/4 cup buttermilk
1 egg, lightly beaten
1 teaspoon vanilla extract
2 chocolate bars, such as Hershey’s Special Dark*, separated, broken into squares
FROSTING:
1 1/2 cups confectioners’ sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 tablespoon milk
12 maraschino cherries with stems
- Preheat oven to 350 degrees. In a bowl, combine flour, sugar, baking soda and salt.
- In another bowl, combine the banana, butter, buttermilk, egg and vanilla. Add to the dry ingredients; stir just until combined.
- Spoon 1 tablespoon of batter into each paper-lined muffin cup. Top with one candy bar square. Divide remaining batter amongst the muffin cups (approximately two-thirds full).
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a bowl, combine the confectioners’ sugar, butter, vanilla and milk. The frosting will be smooth – if too stiff, add more milk, if too runny, add more sugar. Frost the cupcakes.
- In a microwave, melt the remaining chocolate candy and drizzle over frosting. Top each cupcake with a cherry.
Tip: In order to get the cherry to stick, it helps to drizzle a little extra chocolate in the center of the cupcake prior to topping with the cherry.
*Note: I have used both dark and milk chocolate in this recipe, and either one is delicious.
Adapted from Taste of Home: Cupcakes and Muffins
This post is linked to Sweet as Sugar Cookies: Sweets for a Saturday, Screaming Sardine: Cupcake Party, A Well-Seasoned Life’s Sweet Indulgences Sunday
