A few notes:
- Advance preparation: The banana cream custard filling can be prepared a day in advance. Place a piece of plastic wrap directly on the surface and refrigerate. The cupcake can be prepared two days in advance and refrigerated in tightly sealed container. The frosting can be prepared five days in advance and kept refrigerated. Bring the frosting to room temperature and beat for two minutes for frosting consistency. The chocolate sauce can be prepared a week in advance and reheated in the microwave to dipping consistency.
- I used a large round tip for the first frosting layer for an easy chocolate dipping and non-pareil rimming. For the remaining frosting I used a large closed star tip.
- Place chocolate in a shallow bowl for easy dipping and work near a microwave to reheat as needed.
Banana Split Cupcakes
Adapted from Magnolia’s Vanilla Cupcake | Makes 20-24 cupcakes
Preparation: Heat oven to 350 degrees F. Line pan with cupcake liners.
- 1 1/2 cups self-rising flour
- 1 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 cup banana puree
- 1 teaspoon vanilla extract
Instructions:
1. In a bowl, add both flours and whisk to combine; set aside. In another bowl cream the butter on medium speed until smooth. Gradually add the sugar and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition; set aside. In another bowl add milk, banana puree, and vanilla extract whisk to combine.
2. Add the dry ingredients in 3 parts, alternating with the milk, banana and vanilla mixture. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well combined. Fill cupcake liners 3/4 full and bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Banana Cream Custard Filling
- 1 ½ bananas
- 1 cup milk
- 1 cup heavy cream
- ¼ cup corn starch
- ½ cup sugar, plus 2 tablespoon sugar
- 1 tablespoon vanilla
- ¼ kosher salt
Instructions:
1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5-7 minutes. Remove from heat and let cool slightly.
Classic Vanilla Buttercream Frosting
• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 1/2 tablespoon vanillas extract
Instructions:
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine.
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 1/2 tablespoon vanillas extract
Instructions:
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine.
Chocolate Dipping Sauce
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 5-8 tablespoons water, warm
Instructions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 5-8 tablespoons water, warm
Instructions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
To assemble:
1. To stuff the cupcakes: Create a well in the center of the cupcake using either apple corer, the large end of cupcake tip or carve a well using a paring knife. Fill well with banana cream custard filling.
2. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working your way to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the buttercream frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with non pareils. Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top and garnish with a Maraschino cherry.
Funfetti Cheesecake Pops ~ That’s funfetti inside and out! It’s fun, it’s colorful, it’s funfetti cheesecake pops dipped in white chocolate with a chocolate pour and finished with nonpareils and jimmies, topping all that goodness off is a red M&M for good cheer.
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