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Banana Split Cupcake

Banana Split Cupcakes are moist chocolate banana cupcakes frosted with vanilla bean buttercream, hot fudge, garnished with sprinkles and a cherry on top.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Servings: 24 cupcakes
Calories: 284kcal
Author: Sandra

Ingredients

Banana Chocolate Cupcakes

  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder regular or Dutch-processed
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup mashed ripe banana
  • 1/2 cup warm water
  • 1/4 cup milk
  • 1/4 cup vegetable or corn oil
  • 1 teaspoon vanilla extract

Buttercream

  • 1 cup butter softened
  • 1 teaspoon clear vanilla extract
  • 2 vanilla beans seeds removed and bean discarded (I like to do this because it looks like vanilla bean ice-cream)
  • 4 cups confectioner's sugar
  • 2 tablespoons milk

Hot Fudge

  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 tablespoon vanilla
  • 12 maraschino cherries
  • 1/3 cup sprinkles

Instructions

Cupcakes

  • Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven.
  • Line 12-15 regular-sized muffin cups with paper liners or spray each cup with a non-stick cooking 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 egg, mashed banana, 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, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Buttercream

  • In a large bowl, I use my Kitchen Aid mixer cream together butter and vanilla. Slowly blend in the sugar, one cup at a time beating well after each addition. Beat in the milk and continue mixing until light and fluffy.
  • You may need to add more sugar or milk until you find the right consistency, this varies every time I do the recipe. If you are not going to use the frosting right away keep covered until you are ready to do so. Stir in the vanilla bean seeds if you are using them.

Hot Fudge

  • In a small mixing bowl stir together brown sugar and cocoa powder, set aside.
  • In a medium saucepan, over medium heat, add butter and milk, bring to a slow boil, and let it bubble for 3-5 minutes, stirring occasionally. Add cocoa and brown sugar mixture, stirring constantly and cook for 2-3 minutes and sauce is smooth.
  • Immediately remove from heat and stir in vanilla. Set aside to cool, to room temp. The sauce during this time will thicken.

Assembly

  • After cupcakes are completely cooled, frost or pipe buttercream onto cupcakes. Using a teaspoon, start at the center of the cupcake and gently pour out, letting it drip down the sides. I like to make an “x” like motion so that the fudge spreads on each side of the cupcake. Add sprinkles right away. Top with a maraschino cherry.

Notes

Chocolate Banana Cupcake adapted from Joy of Baking

Nutrition

Calories: 284kcal | Carbohydrates: 43g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 151mg | Potassium: 96mg | Fiber: 1g | Sugar: 36g | Vitamin A: 320IU | Vitamin C: 0.7mg | Calcium: 26mg | Iron: 0.6mg