If you are looking for a dessert that truly delights every sense, the Heavenly Chocolate Banana Split Cupcakes – Easy Dessert Recipe is an absolute winner. These cupcakes combine the luscious flavors of ripe bananas, juicy strawberries, and rich chocolate into a moist, flavorful treat that feels like a classic banana split reimagined in cupcake form. Whether you’re baking for a special occasion or just because, this recipe brings a burst of freshness and indulgence in every bite that’s sure to impress and satisfy.
Ingredients You’ll Need
Simple ingredients make the magic happen with these cupcakes, each one playing a key role in shaping the perfect balance of texture, flavor, and color. From the softness of ripe bananas to the smooth richness of chocolate, these staples come together with easy pantry basics to create a dessert that’s both nostalgic and exciting.
- All-purpose flour (1 1/2 cups): Provides the essential structure for a tender cupcake crumb.
- Baking powder (1 teaspoon): Gives the cupcakes a nice rise and fluffy texture.
- Baking soda (1/2 teaspoon): Helps with even leavening and adds a slight lift.
- Salt (1/4 teaspoon): Enhances all the flavors and balances sweetness.
- Unsalted butter, softened (1/2 cup): Adds richness and moisture for a soft bite.
- Granulated sugar (1 cup): Sweetens without overpowering the natural fruit flavors.
- Large eggs (2): Binds ingredients and enriches the batter for a perfect rise.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the overall flavor.
- Sour cream (1/2 cup): Keeps the cupcakes moist and tender with a subtle tang.
- Mashed bananas (1/2 cup): Brings natural sweetness and softness with that delightful banana taste.
- Chopped strawberries (1/2 cup): Offers bursts of fresh flavor and a lovely fruit texture inside the cupcake.
- Chocolate chips (1/2 cup): Melt into luscious pockets of chocolate throughout the cupcake.
- Heavy cream (1/4 cup): Used to make a smooth, creamy chocolate ganache topping.
- Chocolate syrup (1/4 cup): Drizzled on top to add glossy sweetness and extra chocolate punch.
- Fresh strawberries, sliced: Perfect for garnish, adding color and freshness.
- Chocolate shavings: A delightful decoration that enhances chocolate flavor and adds texture.
How to Make Heavenly Chocolate Banana Split Cupcakes – Easy Dessert Recipe
Step 1: Prepare the Cupcake Batter
Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners for easy removal later. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate large bowl, cream the softened butter with sugar until the mixture is light and fluffy—this is the secret to tender cupcakes. Beat in the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract. Incorporate the dry ingredient mixture alternately with sour cream, starting and finishing with the dry ingredients, until the batter is just combined. Finally, gently fold in the mashed bananas and chopped strawberries for natural sweetness and fresh fruity flavor.
Step 2: Bake and Cool
Divide the rich batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising. Pop them into the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean—this ensures they are perfectly cooked but still moist. Once baked, let the cupcakes cool completely before moving on to the next step.
Step 3: Make the Chocolate Ganache
While the cupcakes cool, gently heat the heavy cream in a small saucepan until it just begins to simmer—avoid boiling to keep the cream silky smooth. Remove from heat and stir in the chocolate chips until melted and glossy. This ganache will add a decadent, velvety chocolate layer that beautifully complements the fruity cupcakes.
Step 4: Finish with Toppings
Spread a generous layer of ganache over each cooled cupcake. Then drizzle the chocolate syrup over the top for an irresistible glossy finish. Finally, crown your creation with fresh strawberry slices and chocolate shavings to bring the look and flavors of the classic banana split to life in cupcake form.
How to Serve Heavenly Chocolate Banana Split Cupcakes – Easy Dessert Recipe
Garnishes
Fresh sliced strawberries and chocolate shavings are the perfect garnishes to highlight both the fruitiness and chocolate elements. Their visual appeal and taste elevate these cupcakes from simple treats to memorable desserts that impress every guest at the table.
Side Dishes
Serve these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the creamy textures and balance the rich chocolate. A cup of freshly brewed coffee or a glass of cold milk also pairs wonderfully for a delicious dessert experience.
Creative Ways to Present
Try layering the cupcakes with extra sliced bananas and strawberries on a dessert platter for a colorful display. You could also place each cupcake in clear dessert cups with layers of whipped cream or banana pudding for an elegant and playful presentation that doubles as an individual treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Heavenly Chocolate Banana Split Cupcakes in an airtight container at room temperature for up to two days. For longer freshness, store them in the fridge for up to a week, covering well to avoid drying out.
Freezing
To freeze, wrap each cooled cupcake tightly with plastic wrap and place in a freezer-safe bag or container. They freeze beautifully for up to three months. Thaw overnight in the fridge before serving and add fresh garnishes for that just-baked charm.
Reheating
If you prefer your cupcakes slightly warm, gently reheat them in the microwave for 10-15 seconds. Avoid overheating to keep the texture soft and moist without melting the decorations.
FAQs
Can I substitute the bananas with another fruit?
While bananas are key for that classic flavor and moisture, mashed pears or applesauce can work in a pinch, though the taste will be different. The combo of banana and strawberry is part of what makes this dessert so special.
Is it necessary to use sour cream in the batter?
Sour cream adds moisture and a slight tang that balances the sweetness beautifully. You can swap it with Greek yogurt, but it might slightly change the texture.
Can I make these cupcakes gluten-free?
Yes, replacing all-purpose flour with a gluten-free baking mix should work well. Just be sure to check that your baking powder is gluten-free too.
What kind of chocolate chips are best?
Use semi-sweet or bittersweet chocolate chips for a nice balance. Milk chocolate chips will be sweeter, and dark chocolate chips offer a richer depth if you prefer a less sweet option.
How do I prevent the strawberries inside the cupcake from sinking?
Coating the chopped strawberries lightly in flour before folding them into the batter helps keep them suspended, ensuring fruitiness in every bite.
Final Thoughts
I cannot encourage you enough to try this Heavenly Chocolate Banana Split Cupcakes – Easy Dessert Recipe. It’s a true crowd-pleaser that brings together beloved flavors in an unexpected, charming way. Whether it’s a special celebration or a simple treat, these cupcakes will make your day sweeter and your smile wider. Happy baking!
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Heavenly Chocolate Banana Split Cupcakes – Easy Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Heavenly Chocolate Banana Split Cupcakes combine the classic flavors of a banana split dessert into a moist and fluffy cupcake topped with rich chocolate ganache, fresh strawberries, and chocolate shavings. Perfect as an easy, delightful treat for any occasion.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup mashed bananas
- 1/2 cup strawberries, chopped
Chocolate Ganache and Garnish
- 1/2 cup chocolate chips (divided: 1/2 cup for ganache)
- 1/4 cup heavy cream
- 1/4 cup chocolate syrup
- Fresh strawberries, sliced (for garnish)
- Chocolate shavings (for garnish)
Instructions
- Prepare Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Make Batter Base: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, which should take about 3-4 minutes. Add the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the butter mixture in three separate additions, alternating with the sour cream (starting and ending with the dry ingredients). Mix gently after each addition until the batter is just combined, taking care not to overmix.
- Add Fruits: Gently fold in the mashed bananas and chopped strawberries into the batter to distribute them evenly throughout the mixture.
- Fill Cupcake Liners and Bake: Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising. Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Once baked, remove the cupcakes from the oven and allow them to cool completely in the tin for about 10 minutes before transferring to a wire rack to cool fully. This prevents the chocolate ganache from melting during application.
- Make Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer—do not boil. Remove from heat and immediately add the chocolate chips. Stir continuously until the chocolate has fully melted and the mixture is smooth and glossy.
- Frost and Garnish Cupcakes: Once the cupcakes are completely cool, spread a generous layer of the chocolate ganache over the top of each cupcake. Drizzle with chocolate syrup for an extra chocolatey touch, then garnish with fresh sliced strawberries and chocolate shavings to mimic the classic banana split aesthetic.
Notes
- Make sure the butter is at room temperature for easier mixing and a fluffier batter.
- Overmixing the batter after adding the flour can result in dense cupcakes, so mix until just combined.
- For a dairy-free version, substitute butter, sour cream, and heavy cream with vegan alternatives.
- Use ripe bananas for the best natural sweetness and flavor.
- Allow cupcakes to cool fully before applying ganache to prevent melting.
- Chocolate ganache can be stored in the refrigerator and gently warmed before use.
