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Banana Split Cupcakes
By Stefani PollackWhat’s better on a hot summer day than a banana split? How about a banana split cupcake? These cupcakes are loaded with all of the flavors you know and love from the ice cream treat – bananas (of course) plus chocolate, strawberry, pineapple, and nuts. They’re piled high with whipped cream and topped with chocolate sauce, chopped nuts, sliced bananas, and a cherry. Like the ice cream treat, these cupcakes can easily be shared and are best eaten with a spoon.
Banana Split Cupcakes
Yield: 18 cupcakes
Ingredients
½ cup unsalted butter, room temperature
1 cup sugar
2 large eggs
½ cup strawberry yogurt
1 teaspoon baking soda
2 cups all-purpose flour
1 cup mashed bananas (about 2 bananas)
½ cup macerated strawberries
½ cup dried pineapple, loosely chopped
½ cup chocolate chips
½ cup walnuts, loosely chopped
Directions
Preheat oven to 350º F.
Cream butter and sugar in a large bowl.
Mix in eggs, yogurt, flour, and baking soda.
Stir in bananas, strawberries, pineapple, chocolate chips, and walnuts.
Fill cupcake liners ¾ full.
Bake for twenty-five minutes or until the tops bounce back when lightly touched.
Banana Whipped Cream Frosting
Ingredients:
1 cup heavy whipping cream
1/4 cup sugar
1 over-ripe banana, mashed*
Chocolate syrup, to taste
½ cup walnuts, loosely chopped
½ cup bananas, thinly sliced
18 cherries, pitted
*A non-ripened banana can be used by microwaving it for 45 seconds (or until it is soft but not liquid), then letting it return to room temperature.
Directions:
Whip heavy whipping cream and sugar until light and fluffy.
Mix in bananas until just combined.
Frost cupcakes.
Drizzle with chocolate syrup.
Top with walnuts, banana slices, and a cherry.