Banana Split Cupcakes With Chocolate Ganache Recipe
With spring here, I wanted to share an amazing recipe that is sure to get you pumped for the upcoming season, or just help you indulge in something a bit different. These Banana Split Cupcakes are sure to make anyone scream for more, minus the ice cream! Not only are they simply beautiful but they taste amazing.
My husband and I love to entertain guests, and since one of my favorite goodies are cupcakes, I wanted to create something that would fire on all cylinders and get you excited to start baking! Below you will find full directions but first, let me walk you through a couple of steps. These cupcakes might look challenging, but they are really easy to make.
Preheat oven to 350 degrees and line cupcake pan with cupcake liners. Following the directions on the back of the cake boxes, make your cake batters. Using one ice cream scooper for each flavor. Scoop strawberry cake batter into the cupcake liners. Scoop Chocolate cake batter on top of the strawberry batter. Scoop Vanilla cake batter on top of the chocolate batter. Bake in the oven for 22 minutes or until a toothpick comes out clean. Allow cooling on the counter completely.
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Once you have your cupcakes made it is time to move onto the topping. Using a standing mixer, beat all frosting ingredients together until combined and smooth and stiff peaks. Scoop 1 C of frosting into the piping bag and set aside. Mix in the sprinkles until combined.
Lastly, you will want to make your Chocolate Ganache. This is what makes this cupcake amazing and finishes your banana split cupcake adding amazing flavor. Using a small pot, heat up the heavy whipping cream until steaming. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl. Once the heavy whipping cream is heated, pour over the chocolate chips. Allow to sit for 1 minute before whisking until smooth. Pour ganache into the squeeze bottle. Once you have everything together, it is time to decorate these babies ?.
Using the ice cream scooper, scoop frosting onto the top of the cupcake. Pipe a chocolate ganache onto the top of the frosting. Pipe a dollop of frosting onto the of the ganache. Sprinkle a little bit of sprinkle and chopped peanuts onto the frosting. Top with a Maraschino cherry. That is it!!! You will totally adore these banana split cupcakes. If you make these please do tag me on Social Media.
Banana Split Cupcakes
Ingredients
- Ingredients:
- Cupcake ingredients
- 1 Box Triple chocolate cake mix
- 1 Box Strawberry cake mix
- 1 Box French Vanilla cake mix
- Large eggs
- Canola Oil
- Water
- white cupcake liners
- cupcake pan
- 3 mini ice cream scoops
- Vanilla Frosting
- 2 C Unsalted Sweet Cream Butter, softened
- 4 C powdered sugar
- 3 tsp pure vanilla extract
- 5-7 tbsp heavy whipping cream
- 1 medium ice cream scooper
- 1 large piping bag fitted with a star tip
- 2 C Confetti spinkles
- Chocolate ganache
- 1 1/2 C semi sweet chocolate chips
- 3/4 C heavy whipping cream
- 1 Squeeze bottle
- Decorating ingredients
- 1 Container of confetti sprinkles
- 1 can of peanut topping
- Maraschino Cherries
Instructions
Preheat oven to 350 degrees and line cupcake pan with cupcake liners
Following the directions on the back of the cake boxes, make your cake batters
Using 1 ice cream scooper for each flavor
Scoop strawberry cake batter into the cupcake liners
Scoop Chocolate cake batter on top of the strawberry batter
Scoop Vanilla cake batter on top of the chocolate batter
Bake in the oven for 22 minutes or until a toothpick comes out clean
Allow to cool on the counter completely
Frosting Directions
Using a standing mixer, beat all frosting ingredients together until combined and smooth and stiff peaks
Scoop 1 C of frosting into the piping bag and set aside
Mix in the sprinkles until combined
Chocolate ganache directions
Using a small pot, heat up the heavy whipping cream until steaming
While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
Once the heavy whipping cream is heated, pour over the chocolate chips
Allow to sit for 1 minute before whisking until smooth
Pour ganache into the squeeze bottle
Decorating the cupcake
Using the ice cream scooper, scoop frosting onto the top of the cupcake
Pipe a chocolate ganache onto the top of the frosting
Pipe a dollop of frosting onto the of the ganache
Sprinkle a little bit of sprinkle and chopped peanuts onto the frosting
Top with a Maraschino cherry
