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Banana Split Cupcakes
Banana Split Cupcakes

Banana Split Mini Cupcakes

February 19, 2018 Posted by Kyndall @ 6 Cakes & More Recipes No Comments

Banana Split Mini Cupcakes

Banana Split Mini Cupcakes

These Banana Split Mini Cupcakes are super cute and so delicious! I used a half batch of my All-Butter American Buttercream for these. I simply added 1/3 cup ground down freeze dried strawberries to it. I also topped some of these with my Dark Chocolate Buttercream!
5 from 1 vote
Print Pin Rate
Course: Treats
Servings: 84 mini cupcakes (7 Dozen)
Calories: 55kcal

Equipment

  • Mini Cupcake Pan
  • Mini Cupcake Liners
  • Small Cookie Scoop
  • Food Processor

Ingredients

For the mini cupcakes:

  • 1 1/2 sticks unsalted butter melted
  • 1 1/2 cups granualted sugar
  • 2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup milk
  • 1 tablespoon vanilla
  • 1/3 cup ground down freeze dried bananas

For the chocolate topping:

  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream

Instructions

To make the mini cupcakes:

  • Preheat your oven to 350 degress F. Line your mini muffin pan with liners. You may need to do more than one pan.
  • Place 2 packages of your freeze dried bananas into your food processor.
  • Process it completely down into a powder.
  • In a medium sized bowl, whisk together 1/3 cup of your ground down bananas, your flour, baking powder, and salt. Set aside.
  • In a separate medium sized bowl, whisk together your eggs, milk, and vanilla. Set aside.
  • Place your unsalted butter and granulated sugar into a large bowl.
  • Whisk your butter and sugar together until well mixed.
  • Add half of your dry ingredients and half of your wet ingredients into your butter and sugar mixture.
  • Whisk until almost incorporated.
  • Add the remaining wet and dry ingredients.
  • Whisk until incorporated.
  • Scrape down the bottom and sides of your bowl to make sure everything is mixed together well.
  • Using a small scoop (approximately 1 tablespoon), place one scoop of batter into each mini cupcake liner.
  • Bake in your preheated oven for 12-14 minutes or until it springs back when lightly touched.
  • Remove from the oven and let cool for about 3 minutes in the pan.
  • Remove from the pan and place on a cooling rack to cool completely.
  • Make your buttercream and chocolate topping while the cupcakes are cooling.

For the chocolate topping:

  • In a small bowl, add 1/2 cup semi-sweet chocolate chips and 1/3 cup heavy cream.
  • Place in the microwave for 30 seconds.
  • Remove from the microwave and stir until smooth. Set aside.
  • Once your cupcakes are completely cool, top them with buttercream, and use a small squeeze bottle or spoon to drizzle the chocolate over the top.
  • Enjoy!!
    Banana Split Cupcakes

Notes

  Here are a few products that I recommend for this recipe! Sunkist Freeze Dried Bananas KitchenAid food processor Cupcake Liners Mini Muffin Pans

Nutrition

Calories: 55kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 31mg | Potassium: 18mg | Fiber: 1g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Tags: bananabanana splitbuttercreamchocolate ganachecupcakecupcakesfreeze dried fruitganache
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