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