Banana Split Cupcakes
Moist banana cupcakes loaded with chocolate chips, topped with creamy frosting, a chocolate drizzle, nuts, and a cherry – all the flavors of a classic sundae in a perfect handheld treat.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 1 hr 5 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup mashed ripe bananas
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans
8 candied cherries
1 cup whipped vanilla frosting
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 8 cupcake liners.
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, mix melted butter and sugar. Add eggs one at a time, then stir in vanilla.
- Fold in mashed bananas. Gradually add dry ingredients, mixing until just combined. Fold in chocolate chips.
- Divide batter evenly among liners, filling each 2/3 full.
- Bake for 18-20 minutes, until a toothpick comes out clean. Cool completely on a wire rack.
- Frost cooled cupcakes. Drizzle with melted chocolate, sprinkle with nuts, and top with a cherry.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Do not overmix the batter to ensure tender cupcakes.
- For easy transport, use a stabilized whipped cream or buttercream frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 calories
- Sugar: 22 grams
- Fat: 12 grams
- Carbohydrates: 38 grams
- Fiber: 2 grams
- Protein: 4 grams
Find it online: https://bakingrecipeideas.com/banana-split-cupcakes/