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Chocolate Banana Split Cupcakes

 Chocolate Banana Split Cupcakes
My mom often made these cute cupcakes when I was young. They go over just as well now when I bake them for our three children. My husband and I raise grain and cattle-and in my spare time, I enjoy needle crafts, woodworking and reading.—Lorelie Miller, Benito, Manitoba
12 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mashed banana (about 1 medium)
  • 1/2 cup butter, melted
  • 1/4 cup buttermilk
  • 1 egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • 2 milk chocolate bars (1.55 ounces each), broken into squares, divided
  • 1-1/2 cups confectioners' sugar
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk
  • 12 maraschino cherries with stems


  • In a large bowl, combine the flour, sugar, baking soda and salt. In
  • another bowl, combine the banana, butter, buttermilk, egg and

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Chocolate Banana Split Cupcakes (continued)

Directions (continued)

  • vanilla. Add to the dry ingredients; stir just until combined. Fold
  • in walnuts. Place 1 tablespoon of batter in each of 12 paper-lined
  • muffin cups. Top each with one candy bar square. Fill cups
  • two-thirds full with batter.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in
  • the cupcake comes out clean. Cool for 10 minutes before removing
  • from pan to a wire rack to cool completely.
  • In a large bowl, combine the confectioners' sugar, butter, vanilla
  • and enough milk to achieve a spreading consistency. Frost cupcakes.
  • In a microwave, melt the remaining candy bar squares; drizzle over
  • frosting. Top each cupcake with a cherry. Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 292 calories, 13 g fat (6 g saturated fat), 42 mg cholesterol, 177 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.