Banana Split Cupcakes

• จำนวนที่เสิร์ฟ: 12 servings
• เวลาทำ: 45 minutes
• เวลารวม: 1 hour 5 minutes

ส่วนผสม

1 ¼ cups all-purpose flour

1 cup granulated sugar

1 ½ tsp baking powder

½ tsp salt

½ cup milk (room temperature)

1 egg (room temperature)

¼ cup vegetable oil

1 tsp vanilla extract

⅔ cup mashed banana (overripe banana)

1 cup unsalted butter (room temperature)

2 ½ cups powdered sugar

2 tsp vanilla extract

¼ tsp salt

2 tbsp heavy cream

½ cup semisweet chocolate chips

¼ cup heavy cream

1 tbsp rainbow sprinkles

12 maraschino cherries

วิธีทำ

Banana Cupcakes

Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.

In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. Whisk to combine.

Add in milk, egg, vegetable oil, vanilla extract, and mashed banana.

Whisk the dry and wet ingredients until combined and smooth. Do not overmix the batter.

Portion the cupcake batter into cupcake liners about ¾ full.

Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.

Remove from the oven and cool the cupcakes in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.

Vanilla Buttercream Frosting

In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.

Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.

Add vanilla extract and salt and mix on low until combined.

Slowly drizzle in heavy cream.

Turn the speed to medium-high and whip for 2 to 3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.

If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.

Chocolate Ganache

In a microwave safe bowl, combine chocolate chips and half & half/heavy cream.

Microwave for 30 seconds. Remove from microwave and stir.

Microwave on 15 second intervals, stirring in between until the chocolate is melted and smooth.

Assembling the Banana Split Cupcakes

Using a disposable piping bag with a Wilton 1M piping tip, swirl the vanilla buttercream onto the cupcake. Chill the cupcakes for about 30 minutes to firm the buttercream.

Drizzle the chocolate ganache over the top of the cupcakes.

Immediately sprinkle on rainbow sprinkles and add a maraschino cherry to each cupcake. Chill the cupcakes for at least 30 minutes.