BANANA SPLIT CUPCAKES
A favorite summer treat interpreted in a cupcake! By layering the distinct banana-split flavors (chocolate, strawberry, and vanilla) over the banana cake base, each bite can be a new flavor experience.
Provided by Erin Brocklehurst
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners.
- Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl.
- Cream sugar and shortening together in a large mixing bowl. Add mashed bananas, buttermilk, egg, and vanilla extract. Add flour mixture and stir to combine. Fill muffin cups 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
- Meanwhile, cream butter in the bowl of a stand mixer. Slowly add confectioners' sugar 1 cup at a time and mix until creamy; the final cup of sugar will not blend smoothly. Add milk until frosting is creamy. Mix in vanilla extract.
- Reserve 1/4 cup frosting in a separate bowl. Divide remaining frosting into 2 equal portions. Add cocoa to one portion and mix until thoroughly blended. Add jam to the other portion and mix until thoroughly blended.
- Pour cream into a microwave-safe container and heat in the microwave for 30 seconds. Add chocolate, butter, and instant coffee granules. Stir ganache until smooth and let sit until thickened, 15 to 20 minutes.
- Pipe a ring of chocolate buttercream frosting around the edge of a cooled cupcake; do not pipe too high. Fill in the center with a dollop of strawberry buttercream frosting. Place a banana chip on top and drizzle with ganache. Repeat with remaining cupcakes.
Nutrition Facts : Calories 563.1 calories, Carbohydrate 86.3 g, Cholesterol 63.8 mg, Fat 24.3 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 13.6 g, Sodium 226.5 mg, Sugar 70.1 g
BANANA SPLIT CUPCAKES
Make and share this Banana Split Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 40m
Yield 20 Cupcakes, 20 serving(s)
Number Of Ingredients 20
Steps:
- To Make Cupcakes: 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.
- (**PS - the batter is pretty thin, but it turns out well!).
- Remove from oven and let cool on a wire rack.
- To Make Frosting: 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.
BANANA SPLIT CUPCAKES
Treat your guests with banana cupcakes made using Betty Crocker® cake mix, frosting and candy sprinkles - a perfect baked dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill each muffin cup two-thirds full. (Cover and refrigerate remaining batter until ready to bake.)
- Bake 15 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely. Repeat with remaining batter to make 24 more mini cupcakes. In small microwavable bowl, reserve 1/4 cup of the chocolate frosting. Spoon remaining frosting into decorating bag fitted with large star tip #7. Pipe frosting onto 16 cupcakes. Repeat with white and strawberry frosting. Microwave reserved chocolate frosting on High 20 to 25 seconds or until smooth. Cool 1 minute; drizzle over frosting on each cupcake. Pipe dab of white frosting on each; top with a cherry and sprinkles.
Nutrition Facts : Calories 211, Carbohydrate 30 g, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 116 mg
CHOCOLATE BANANA SPLIT CUPCAKES
My mom often made these cute cupcakes when I was young. They go over just as well now when I bake them for our three children. My husband and I raise grain and cattle-and in my spare time, I enjoy needle crafts, woodworking and reading.-Lorelie Miller, Benito, Manitoba
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the 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. Fold in walnuts. Place 1 tablespoon of batter in each of 12 paper-lined muffin cups. Top each with one candy bar square. Fill cups two-thirds full with batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a spreading consistency. Frost cupcakes. In a microwave, melt the remaining candy bar squares; drizzle over frosting. Top each cupcake with a cherry.
Nutrition Facts : Calories 292 calories, Fat 13g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 177mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
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- With an electric mixer, beat butter, sugar, and vanilla together until smooth. Add cream until you get desired consistency. Place in a piping back that is fitted with a large round tip and then pipe onto cooled cupcakes.
- Place chocolate chips in a bowl and set aside. Place whipping cream in another dish and microwave until hot (about 45 seconds). Pour hot whipping cream over the chocolate chips and let it sit for 2 minutes and then stir together until completely melted and combined. Allow the ganache for cool down for a few minutes before spooning on too of the frosting.
- Add sprinkles on top of the ganache. Pipe a little whipped cream on and then top with a cherry. Serve. (Cupcakes can be made ahead of time but wait to add the whipped cream and cherry until shortly before serving OR you can just keep the cupcakes in the fridge all ready to go.)
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- With an electric mixer, beat butter, sugar, and vanilla together until smooth. Add cream until you get desired consistency. Place in a piping back that is fitted with a large round tip and then pipe onto cooled cupcakes.
- Place chocolate chips in a bowl. Place whipping cream in another dish and microwave until hot (about 45 seconds). Pour hot whipping cream over the chocolate chips and let it sit for 2 minutes and then stir together until completely melted and combined. Allow the ganache for cool down for a few minutes before spooning onto the frosting.
- Add sprinkles on top of the ganache. Pipe a little whipped cream on and then top with a cherry. Serve. (Cupcakes can be made ahead of time but wait to add the whipped cream and cherry until right before serving.)
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