Banana Split Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup white sugar
- ¼ cup shortening
- 2 mashed ripe bananas
- ¼ cup buttermilk
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup butter, softened
- 5 cups confectioners' sugar
- 2 tablespoons milk, or as needed
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa
- 1 tablespoon strawberry jam
- ¼ cup heavy cream
- ¼ cup chopped semisweet chocolate
- ½ teaspoon butter
- ¼ teaspoon instant coffee granules
- 12 dried banana chips
Shop ingredients
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners.
- Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl.
- Cream sugar and shortening together in a large mixing bowl. Add mashed bananas, buttermilk, egg, and vanilla extract. Add flour mixture and stir to combine. Fill muffin cups 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
- Meanwhile, cream butter in the bowl of a stand mixer. Slowly add confectioners' sugar 1 cup at a time and mix until creamy; the final cup of sugar will not blend smoothly. Add milk until frosting is creamy. Mix in vanilla extract.
- Reserve 1/4 cup frosting in a separate bowl. Divide remaining frosting into 2 equal portions. Add cocoa to one portion and mix until thoroughly blended. Add jam to the other portion and mix until thoroughly blended.
- Pour cream into a microwave-safe container and heat in the microwave for 30 seconds. Add chocolate, butter, and instant coffee granules. Stir ganache until smooth and let sit until thickened, 15 to 20 minutes.
- Pipe a ring of chocolate buttercream frosting around the edge of a cooled cupcake; do not pipe too high. Fill in the center with a dollop of strawberry buttercream frosting. Place a banana chip on top and drizzle with ganache. Repeat with remaining cupcakes.
Source
Original recipe: View Original