Imagine a classic banana split transformed into a cupcake—creamy banana filling, rich chocolate cupcake, and a luscious dual-colored frosting topped with all your favorite garnishes. These Heavenly Chocolate Banana Split Cupcakes are exactly that: a miniature, indulgent twist on a beloved dessert. Perfect for birthday parties, summer gatherings, or whenever you want a playful, eye-catching treat that tastes as good as it looks, these cupcakes are sure to impress both kids and adults alike.
Why You’ll Love This Recipe
- Miniature banana splits in cupcake form—fun and whimsical.
- Moist chocolate cupcakes with a sweet, creamy banana center.
- Dual-colored frosting adds a vibrant, bakery-style touch.
- Customizable toppings let everyone create their dream banana split.
- Perfect for parties or special occasions—everyone will love them!
Ingredients
For the Chocolate Cupcakes
- All-purpose flour (1 cup): Forms the structure of the cupcakes.
- Granulated sugar (1 cup): Sweetens and enhances chocolate flavor.
- Cocoa powder (1/3 cup): Deep, rich chocolate taste.
- Baking powder (1 tsp) & Baking soda (1/2 tsp): Ensures light, tender cupcakes.
- Salt (1/4 tsp): Balances sweetness.
- Milk (1/2 cup): Adds moisture and richness.
- Vegetable oil (1/3 cup): Keeps cupcakes soft.
- Large egg (1): Binds ingredients and adds structure.
- Vanilla extract (1 tsp): Enhances flavor.
- Hot water (1/3 cup): Intensifies the chocolate flavor and keeps batter smooth.
For the Banana Cream Filling
- Ripe banana (1 large): Adds natural sweetness and creamy texture.
- Cream cheese, softened (3 oz): Creates a rich, tangy filling.
- Powdered sugar (2 tbsp): Sweetens and stabilizes the filling.
- Heavy cream (2 tbsp): Lightens and makes the filling fluffy.
- Vanilla extract (1/2 tsp): Adds warmth and depth.
For the Frosting
- Unsalted butter, softened (1 cup): Creates a creamy base for piping.
- Powdered sugar (3 cups): Sweetens and stabilizes the frosting.
- Heavy cream (2–3 tbsp): Adjusts consistency for perfect piping.
- Vanilla extract (1/2 tsp): Rounds out the flavor.
- Strawberry purée (2 tbsp): For a pink swirl and fruity twist.
Optional Toppings
- Chopped nuts
- Mini chocolate chips
- Fresh banana slices
- Maraschino cherries
- Chocolate or caramel drizzle
How to Make Heavenly Chocolate Banana Split Cupcakes
1. Make the Cupcakes
Preheat oven to 350°F (175°C) and line a 12-cup cupcake tin with liners.
In a bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
In another bowl, combine milk, oil, egg, and vanilla.
Mix wet ingredients into dry until just combined, then stir in hot water for a smooth batter.
Fill cupcake liners 2/3 full and bake for 16–20 minutes, or until a toothpick comes out clean.
Allow cupcakes to cool completely before filling.
2. Prepare the Banana Cream Filling
Mash the banana in a bowl.
Add softened cream cheese, powdered sugar, vanilla, and heavy cream.
Beat until smooth and fluffy.
Refrigerate slightly to help firm the filling for easier piping.
3. Fill the Cupcakes
Cut a small circle out of the center of each cupcake using a knife or corer.
Pipe the banana cream filling into each cavity.
Replace the small piece of removed cupcake to seal the filling.
4. Make the Frosting
Beat butter until light and creamy.
Gradually add powdered sugar, then heavy cream and vanilla extract.
Separate one-third of the frosting into a small bowl and mix in strawberry purée to create a pink swirl.
Scoop vanilla frosting and strawberry frosting side by side into a piping bag for a dual-colored swirl effect.
5. Frost and Decorate
Pipe the dual-colored frosting onto each cupcake.
Top with chopped nuts, mini chocolate chips, and a drizzle of chocolate or caramel.
Add a banana slice and a maraschino cherry for the classic banana-split look.
Tips for Success
- Use ripe bananas for the sweetest, creamiest filling.
- Cool cupcakes completely before filling and frosting to prevent melting.
- Chill banana cream slightly for easier piping.
- Pipe carefully to achieve a neat swirl effect.
- Customize toppings to suit your favorite banana split flavors.
Equipment Needed
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Rubber spatula
- Piping bags
- Knife or cupcake corer for filling
Recipe Variations
- Chocolate Banana Split Mini Cakes: Bake in mini cake pans for bite-sized treats.
- Nut-Free Version: Skip nuts for allergy-friendly cupcakes.
- Caramel Banana Swirl: Replace strawberry purée with caramel for a caramel banana theme.
- Peanut Butter Banana Cupcakes: Add a peanut butter swirl in the frosting for a PB twist.
- Tropical Banana Split: Top with toasted coconut instead of nuts for a tropical flair.
Serving Suggestions
- Serve with a cold glass of milk or hot chocolate.
- Arrange on a platter for parties or themed dessert tables.
- Pair with fresh fruit for a light, refreshing contrast.
- Great for birthdays, family gatherings, or summer treats.
FAQs
Can I make the cupcakes ahead of time?
Yes, bake and cool cupcakes a day ahead, then fill and frost the next day.
Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes for up to 2 months; fill and frost after thawing.
Can I use other fruit instead of banana?
Yes, strawberry or mango puree can replace banana for a fruity twist.
How do I prevent the banana cream from leaking?
Chill the filling slightly and seal with a small piece of the removed cupcake to keep it inside.
Can I make the frosting without strawberry puree?
Absolutely—use all vanilla frosting for a classic look or swirl in another flavor.
Print
Heavenly Chocolate Banana Split Cupcakes
- Total Time: 50 minutes plus chilling
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Chocolate cupcakes filled with creamy banana center, topped with a dual-color vanilla-strawberry frosting and finished with banana-split-style toppings for a playful dessert experience.
Ingredients
-
- For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup hot water
-
- For the Banana Cream Filling:
- 1 large ripe banana, mashed
- 3 oz cream cheese, softened
- 2 tbsp powdered sugar
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
-
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp heavy cream
- 1/2 tsp vanilla extract
- 2 tbsp strawberry purée (for pink swirl)
- Optional Banana Split Toppings:
- Chopped nuts
- Mini chocolate chips
- Fresh banana slices
- Maraschino cherries
- Chocolate or caramel drizzle
Instructions
- Make the Cupcakes: Preheat oven to 350°F (175°C). Line cupcake tin with 12 liners. Whisk dry ingredients. Mix wet ingredients, combine, stir in hot water. Fill liners 2/3 full. Bake 16–20 minutes. Cool completely.
- Prepare Banana Cream Filling: Mash banana, add cream cheese, powdered sugar, vanilla, and heavy cream. Beat until smooth and fluffy. Chill.
- Fill Cupcakes: Cut small center circle from each cupcake. Pipe banana cream. Replace removed piece to seal.
- Make Frosting: Beat butter, gradually add powdered sugar, cream, and vanilla. Mix one-third with strawberry purée for pink swirl. Combine both frostings in one piping bag for dual-color swirl.
- Frost and Decorate: Pipe frosting onto cupcakes. Top with nuts, mini chocolate chips, banana slice, cherry, and optional drizzle.
Notes
- Chill banana cream slightly to prevent frosting from sliding.
- Use fresh bananas for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcake
- Method: Bake
- Cuisine: American
Final Thoughts
These Heavenly Chocolate Banana Split Cupcakes bring all the fun and flavor of a classic banana split into a playful, bite-sized dessert. With their rich chocolate base, creamy banana filling, and colorful frosting topped with all your favorite garnishes, they’re a guaranteed hit for parties, summer treats, or any time you want a dessert that’s both whimsical and indulgent. Make them, share them, and enjoy every delicious bite!
