Ingredients for - Banana Split Cupcakes
How to cook deliciously - Banana Split Cupcakes
1. Stage
Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners.
2. Stage
Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl.
3. Stage
Cream sugar and shortening together in a large mixing bowl. Add mashed bananas, buttermilk, egg, and vanilla extract. Add flour mixture and stir to combine. Fill muffin cups 2/3 full.
4. Stage
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
5. Stage
Meanwhile, cream butter in the bowl of a stand mixer. Slowly add confectioners' sugar 1 cup at a time and mix until creamy; the final cup of sugar will not blend smoothly. Add milk until frosting is creamy. Mix in vanilla extract.
6. Stage
Reserve 1/4 cup frosting in a separate bowl. Divide remaining frosting into 2 equal portions. Add cocoa to one portion and mix until thoroughly blended. Add jam to the other portion and mix until thoroughly blended.
7. Stage
Pour cream into a microwave-safe container and heat in the microwave for 30 seconds. Add chocolate, butter, and instant coffee granules. Stir ganache until smooth and let sit until thickened, 15 to 20 minutes.
8. Stage
Pipe a ring of chocolate buttercream frosting around the edge of a cooled cupcake; do not pipe too high. Fill in the center with a dollop of strawberry buttercream frosting. Place a banana chip on top and drizzle with ganache. Repeat with remaining cupcakes.
