Banana Split Cupcakes

By margiekyle

Ingredients

• FOR CAKE
• 1 c butter, softened
• 2 c sugar
• 3 eggs
• 2 tsp vanilla extract
• 2 c mashed ripe bananas
• 1/2 c canned crushed pineapple
• 3 c all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• FOR CREAM CHEESE FROSTING
• 1 pkg cream cheese, 8 oz., softened
• 1/2 c butter, softened
• 3 3/4 c confectioners' sugar
• 1 tsp vanilla
• FOR STRAWBERRY GELEE
• 1 c strawberry puree
• 1/4 c sugar
• 1 Tbsp lemon juice
• 2 Tbsp cold water
• 1/2 envelope Strawberry Jell-o powder
• 1/2 c diced fresh strawberries
• FOR CHOCOLATE GANACHE
• 1 c heavy whipping cream
• 1 1/2 c chocolate chips

Details

Servings 24
Preparation time 40mins
Cooking time 40mins
Adapted from justapinch.com

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple.

Combine the flour, baking soda, cinnamon and salt.

Add to the creamed mixture alternately with the banana mixture, beating well after each addition.

Fill paper-lined muffin/cupcake cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for ten minutes; remove from pans to wire racks to cool completely.

Slice off the top of the cupcake even with the paper lining.

Spread with strawberry gelee (recipe to follow) or strawberry jam, and if you wish, a little cream cheese frosting (recipe to follow).

Replace the top of the cupcake.

Frost and decorate with the cream cheese frosting and chocolate ganache to look like a sundae or banana split, and top with a cherry (I decorated cherries and Hershey's Chocolate Drops with some disco dust to "bling" them up!)

CREAM CHEESE FROSTING:

In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth.

STRAWBERRY GELEE (to fill or sandwich into cupcake):

Heat puree and sugar in small saucepan. Stir in lemon juice and remove from heat. Put water in small bowl and sprinkle gelatin on top. Let sit for 5 minutes.

Add fruit puree mixture to the bowl and stir until gelatin is dissolved.

CHOCOLATE GANACHE:

Pour 1 cup heavy whipping cream into saucepan. Continuously stir until boiling.

Gradually add chocolate chips until the mixture turns into a shiny beautiful glaze.