Banana Split Cupcakes

Banana split cupcakes on wildwildwhisk.comBanana split cupcakes on wildwildwhisk.comBanana split ice cream in cupcake form!! This is definitely THE way to start the week, wouldn’t you agree? This banana split cupcakes is my absolute favorite recipe that I came up with (so proud! hehe) during that brief time trying to do cupcake catering. It is a bit more involved, takes a little longer, but the results are well worth it!

This cupcake has two layers, strawberry cake and chocolate cake, filled with banana cream pudding, then topped with vanilla whipped cream and chopped walnuts. It may seems like a lot of work (well it is a bit tedious, I’m not gonna lie…) but when broken down into steps, they are simple steps! Just read the recipe through once, then visualize yourself through each step, and bake!

Banana split cupcakes on wildwildwhisk.comIt’s funny because I’ve only gotten the banana split ice cream version maybe once or twice my whole life. Three scoops of ice cream plus banana plus whipped cream, plus chocolate drizzles, plus nuts, sprinkles, cherries and whatever else you put on top of it proved to be too much for me to handle by myself. Until this little cupcake came along, all the flavors in the palm of your hand.

Banana split cupcakes on wildwildwhisk.comBanana split cupcakes on wildwildwhisk.comBanana split cupcakes on wildwildwhisk.comThese cupcakes are even better the next day after all the flavors had time to sort of blend together, cold from the fridge even though not ice cold like the ice cream. Creamy, banana-y, chocolaty, strawberry-y(?), nutty!!! It is SOOO good, I don’t even have words to tell you. If you love cupcakes, you definitely have to try this one out 🙂 . I’m getting so hungry looking at these pictures… (I only had a veggie/fruit smoothie this morning for breakfast. I finally bought a blender with single serve cups, fancy!!!)   

Banana split cupcakes on wildwildwhisk.com

Banana Split Cupcakes
 
Makes 24 cupcakes
Author:
Ingredients
For the chocolate cupcakes:
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened natural cocoa powder
  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1 teaspoon pure vanilla extract
For the strawberry cupcakes:
  • 1 1/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup pureed strawberry (about 3-4 strawberries)
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • 8 drop red food coloring (optional, if you want pink strawberry layer)
For the filling:
  • 1/2 – 3.4 oz box of Jello instant banana cream pudding
  • 1 cup whole milk
For the frosting:
  • 2 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 2 teaspoon pure vanilla extract
  • 1/2 cup of walnut – chopped
Instructions
  1. For the cupcakes, you will need to make the chocolate and strawberry batter separately. These instructions will assume hand mixing, no fancy stand mixer required. Premeasure all ingredients before mixing
  2. Preheat the oven to 350°F and line 2 regular size cupcake pans with cupcake liners.
  3. For the chocolate cupcake batter, add the flour, cocoa powder, sugar, salt, baking soda and baking powder in a small bowl, give everything a whisk to mix. Set aside.
  4. In a medium bowl, add the buttermilk, egg, oil and vanilla extract. Set aside.
  5. For the strawberry cupcake batter, add the flour, sugar, salt, baking soda and baking powder in another small bowl, give everything a whisk to mix. Set aside.
  6. Puree the strawberry in a blender or food processor, measure half cup into another medium bowl, add the buttermilk, egg, oil, vanilla extract and food coloring (optional), whisk vigorously until combined.
  7. Add the flour mixture for the strawberry batter and whisk until combined, scraping down the side of the bowl as necessary. Set this batter aside.
  8. Rinse the whisk clean and dry or use a different whisk for the chocolate cupcake batter. Whisk the liquid mixture you set aside earlier vigorously to combine.
  9. Add the flour mixture for the chocolate batter and whisk until combined, scraping down the side of the bowl as necessary.
  10. Divide the strawberry cake batter evenly among 24 lined cups using an ice cream scoop. Then do the same with the chocolate cake batter, add it on top of the strawberry cake batter.
  11. Bake for 15 minutes until an inserted toothpick in the middle of the cupcake comes out clean.
  12. Allow to cool completely on a wired cooling rack before adding filling and frosting.
  13. For the filling, use a kitchen scale to measure half of the instant pudding mix, about 1.7 oz. Mix with 1 cup of cold milk in a small mixing bowl, whisk until thicken, refrigerate.
  14. For the frosting, chill the mixing bowl and wire whisk in the fridge for 15 – 30 minutes. Whisk the heavy whipping cream with sugar and vanilla extract on medium high speed until stiff peak.
  15. Coarsely chop the walnuts in a food processor or blender, or by hand using a knife and cutting board.
  16. To assemble the cupcakes, first we will fill it. Add instant banana pudding to a pastry bag fitted with Wilton tip 230. Stick the tip straight down into the middle of the cupcake about half way and push the pudding in. You will see the top of the cupcake expand, when the top surface of the cake is starting to break, it is filled. Continue filling the rest of the cupcakes.
  17. For the frosting, add the whipped cream to another pastry bag fitted with Wilton tip 1M. Swirl the frosting on top of the cupcakes.
  18. Sprinkle with chopped walnuts and enjoy!
Notes
If you don’t have a kitchen scale, try to measure out the instant pudding mix using measuring cups and spoons. Or just mix the entire package with 2 cup of milk according to manufacturer direction, but you will have left over. Use the left over to make mini banana cream pies!

Banana split cupcakes on wildwildwhisk.com

If you use the entire package of instant banana cream pudding instead of the half called for in this recipe, you will have about a cup of left over. You can use the left over for Mini Banana Cream Pies, recipe can be found here.

The tip I use for filling cupcakes is this WILTON ROUND TIP #230 and the one I use for frosting is this WILTON STAR TIP #1M. These are affiliate links (which means I may earn a commission if you buy something), but they are the only two tips out of who knows how many I have that I always use whenever I make cupcakes. I especially love the filling tip, super useful, I used it in this (Oreo) Cookies & Cream Cupcakes recipe too!

4 comments

  1. LT says:

    Very delicious, since first taste it become my favorite cupcake. I can’t stop my self to eat more after one more…thank you for sharing recipe

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