More cupcakes! I am obsessed, what can I say?
You guys know that I like my desserts kind of boring. Give me a vanilla cake with vanilla buttercream and I’m happy as a clam. But these banana split cupcakes jumped out at me, I think because they were so darn cute.
They are basic banana cupcakes but once they’re cooled, you make a hole in each cupcake and fill it with hot fudge. Then you top it with whipped cream, sprinkles, cherries, nuts, whatever you like on your banana splits.
Man these are good. So much deliciousness in such a small package!
And can I say… the stabilized whipped cream?! GENIUS. There have been so many times when I wanted to use whipped cream on top of a cupcake but was too scared that it would fall over. This is the perfect solution.
- 1 2/3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 medium ripe bananas
- 1/3 cup buttermilk
- 1 stick butter
- 1 cup white sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup light corn syrup
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1 teaspoon salt
- 1 1/2 ounces semisweet chocolate chopped
- 1/2 teaspoon cider vinegar or white vinegar
- 2 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon unflavored gelatin
- 2 tablespoon water
Mash bananas and buttermilk. Set aside.
Whisk together flour, baking powder, baking soda and salt in medium bowl.
In another large bowl, beat butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla.
Once the butter, sugar and eggs are beat, add the flour mixture alternatively with the banana mixture, beginning and ending with the flour mixture.
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.
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.
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.
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.
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.