Go Back
Print

Banana Split Cupcakes

Ingredients

For the cake:

  • 1 ⅔ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 medium ripe bananas
  • cup buttermilk
  • 1 stick butter
  • 1 cup white sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the hot fudge:

  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 cup light corn syrup
  • ½ cup sugar
  • ¼ cup cocoa powder
  • 1 teaspoon salt
  • 1 ½ ounces semisweet chocolate chopped
  • ½ teaspoon cider vinegar or white vinegar
  • 2 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

For the stabilized whipped cream:

  • 1 cup heavy whipping cream
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon unflavored gelatin
  • 2 tablespoon water

Instructions

To make the cake:

  1. Mash bananas and buttermilk. Set aside.
  2. Whisk together flour, baking powder, baking soda and salt in medium bowl.
  3. In another large bowl, beat butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla.
  4. Once the butter, sugar and eggs are beat, add the flour mixture alternatively with the banana mixture, beginning and ending with the flour mixture.
  5. Spoon batter into paper lined muffin tin and bake for 15-20 minutes or until a toothpick comes out clean. Transfer to a cooling rack and cool for at least an hour before assembling.

To make the hot fudge:

  1. Bring cream, whole milk, corn syrup, sugar, cocoa powder and salt to a boil in a large saucepan. Whisk in a little more than half the chopped chocolate and vinegar. Reduce heat low-medium and cook for about 12-15 minutes or until the sauce starts to thicken and has the elasticity of hot fudge. At this point, remove pan from heat and whisk in remaining chocolate, butter and vanilla. Allow to cool before filling cupcakes.

To make whipped cream:

  1. Pour water into a small saucepan and sprinkle gelatin over top. Stir until gelatin starts to dissolve. Place saucepan over low heat and bring to a slight boil. Remove from heat and set aside to cool/stabilize.
  2. Whip cream with hand mixer until it starts to thicken. Add sugar and vanilla and beat until incorporated. Pour gelatin into whipped cream and continue to beat until stiff peaks form. Place in fridge for at least 15 minutes before using.

To assemble cupcakes:

  1. Take an icing tip (or something similarly shaped) and cut a hole out of the center of each cupcake, going about halfway through the cake. Pour hot fudge into the holes and spread a little on top. Pipe or spoon whipped cream on top of the hot fudge. Top with sprinkles, nuts, or cherries.