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Heavenly Chocolate Banana Split Cupcakes

These delightful cupcakes combine moist chocolate cake with creamy banana frosting, topped with chocolate syrup and cherries, bringing back the joy of summer ice cream treats.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chocolate Cupcakes
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water This will create a thin batter.
For the Banana Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 ripe bananas, mashed
  • 2 teaspoons vanilla extract
  • to taste finely chopped walnuts (optional) For added crunch.
For Toppings
  • to taste whipped cream
  • to taste maraschino cherries
  • to taste chocolate syrup

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
Making the Cupcake Batter
  1. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2. Beat in the eggs, milk, oil, and vanilla until smooth.
  3. Stir in the boiling water carefully. Note: The batter will be thin.
Baking
  1. Fill each cupcake liner about ¾ full with the batter.
  2. Bake for about 20-22 minutes, or until a toothpick comes out clean.
  3. Let the cupcakes cool completely before frosting.
Making the Banana Frosting
  1. In a stand mixer, beat the softened butter until creamy.
  2. Gradually add in the powdered sugar while mixing on low speed.
  3. Mix in the mashed bananas and vanilla until fluffy.
Frosting and Toppings
  1. Once the cupcakes are cooled, frost them with the banana frosting.
  2. Drizzle chocolate syrup over the frosting, sprinkle chopped walnuts if using, and top with a maraschino cherry.

Notes

Store cupcakes in an airtight container for up to three days. Optionally, you can add mini chocolate chips in the batter for extra chocolate flavor.