Banana Split Cupcakes

Ever since I first saw these beauties on Annie’s Eats I just knew that I needed to make them.  Not only do they look delicious but they also sound delicious too!  Unfortunately I did not get to try these cupcakes once they were completed, half of them were donated to a local charity event and the other half were shipped off to work with my husband.  In all reality does it even matter how they taste, since they looked so darn awesome?  Ok, you are right, it does matter how they taste.  I did taste a cupcake shortly after it came out of the oven, for quality assurance purposes, and that tasted pretty good so I can assume that once the strawberry and pineapple filling had been added and they were topped with the cream cheese frosting and chocolate they would have been even better than I could have imagined. 

www.sugaredwhisk.com

Banana Split Cupcakes

Ingredients
For the cupcakes
2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
12 tbsp. unsalted butter, at room temperature
2½ cups sugar
6 eggs
1 cup plus 2 tbsp. buttermilk
1 1/3 cups mashed ripe banana

For the filling
1 lb. strawberries, hulled and diced small
2 tbsp. confectioners’ sugar
12 oz. crushed pineapple, drained

For the frosting
16 ounces cream cheese, softened
1 cup (2 sticks) butter, softened
1 1/2 teaspoons vanilla extract
3 cups powdered sugar, sifted

For the ganache
8 oz. bittersweet chocolate, chopped
1 cup heavy cream
1 tbsp. light corn syrup

For garnish
Multi-colored sprinkles
Maraschino cherries

Directions
To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed.  Mix in the mashed banana until well combined.  With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.

Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.  Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.

To make the strawberry filling, combine the strawberries and confectioners’ sugar in a medium bowl.  Toss well, smashing slightly with a fork.  Allow the berries to macerate at least 20-30 minutes.

To fill the cupcakes, cut a small cone out of the center of each cupcake with a paring knife or small biscuit cutter.  (The excess cake can be discarded.)  Add a teaspoon or two of the strawberry filling to the center of each cupcake.  Top with a teaspoon or two of the crushed pineapple, filling to the top of the cupcake.

To make the frosting, using an electric mixer, beat together the cream cheese and butter until light and fluffy. Add the vanilla and beat just to combine.  Slowly add sifted powdered sugar, one cup at a time, beating well after each addition.

Add the frosting to a pastry bag fitted with a large plain round tip.  Pipe a swirl of the whipped cream onto each filled cupcake, covering the filling.  Transfer the filled and frosted cupcakes to the refrigerator and chill for at least 30 minutes.

To make the ganache, place the chopped chocolate in a heatproof bowl.  Bring the cream to a simmer over medium-high heat.  Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes.  Whisk together until a thick, smooth ganache forms.  Blend in the corn syrup.  Let stand at room temperature at least 10 minutes so the ganache is not hot.

To finish the cupcakes, pour a spoonful of the ganache over the frosting topping of each cupcake.  Garnish with sprinkles and maraschino cherries before the glaze sets.  Chill the assembled cupcakes until ready to serve.

~Yields approximately 30 cupcakes~

Cupcakes recipe as seen on Annie’s Eats
Cream cheese frosting recipe as previously seen on Sugared Whisk

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