Chocolate Banana Split Cupcakes Food

BANANA SPLIT CUPCAKES

Steps:

• Preheat oven to 350° and place paper baking cups into 24 regular-sized muffin cups.
• In a medium bowl, mix flour, baking powder, and salt.
• In a large bowl, cream sugar, butter, and eggs.
• Next, add vanilla extract and ripe mashed bananas.
• On a low speed, alternate blending in dry mixture and milk.
• Fill each muffin cup up about 2/3 full and bake for 20-25 minutes until an inserted toothpick comes out clean. Cool thoroughly before frosting.
• Beat butter with an electric mixer at medium-high speed until creamy.
• Gradually beat in sugar until smooth.
• Beat in vanilla and gradually add milk until desired consistency is reached.
• Separate frosting into three bowls, set the 'vanilla' bowl aside, it is done.
• Mix cocoa into 'chocolate bowl', then set aside.
• Mix strawberry flavoring and food dye into 'strawberry bowl'
• Using a melon baller, or very small ice cream scoop, place one small scoop of each 'flavor' onto each cupcake, in a row.
• Press a banana spear onto each side of the frosting row so it looks like a banana split. Top with sprinkles and drizzle with chocolate sauce.
• Place one maraschino cherry on top of each.

CHOCOLATE BANANA CUPCAKES

Steps:

• Combine all the banana curd ingredients EXCEPT butter in the bowl of a food processor and process until fully combined. Transfer mixture to a medium saucepan set over medium heat and add the butter.
• Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon-do not boil. This will take about 8 to 10 minutes.
• Pour through a fine mesh sieve into a mixing bowl and press plastic wrap directly onto the top of the curd to prevent a skin from forming. (You may need to use a spatula to press the curd through the sieve.)
• Cool curd to room temperature, then refrigerate until chilled (about 2 hours). Can be made up to 3 days ahead.
• Preheat the oven to 350 degrees. Line 20 to 22 muffin cups with paper liners and set aside.
• Whisk the coffee (or wateand cocoa powder in a small mixing bowl. Cool to room temperature.
• Sift the flour, baking soda, baking powder, and salt together into a second mixing bowl and set aside.
• Beat the butter, sugar, eggs, and vanilla together in a large mixing bowl with an electric mixer set to high speed. Continue beating on high until mixture is light and fluffy, scraping down the sides and bottom of the bowl as needed-this will take about 5 minutes.
• Turn mixer to low and add the flour mixture in 3 additions, alternating with the cocoa mixture, beginning and ending with the flour.
• Divide batter among the prepared muffin cups, filling each 2/3 full. Bake 15 to 20 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
• Cool cupcakes completely in pan for 20 minutes then remove to a wire rack to cool completely before filling and frosting.
• Beat the butter with an electric mixer on medium speed until very smooth. Add 4 cups of powdered sugar, the cocoa powder, 6 tablespoons milk, and salt and beat to combine.
• Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat for a minute or two, until frosting is smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
• Use a small paring knife to cut a hole about 1 inch across and 1 inch deep in each cupcake. Reserve the cake you cut out of the holes.
• Pipe or spoon about 2 teaspoons of banana curd into each cupcake. Trim the cake you removed from the holes so it will fit over the filling as a sort of plug, then replace the plug in the hole.
• Spread or pipe the chocolate frosting over each cupcake, then top slice of banana if desired. Serve.

CHOCOLATE BANANA SPLIT CUPCAKES

Steps:

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

CHOCOLATE BANANA SPLITS

Steps:

• Cut a small piece off the curved side of 4 unpeeled bananas so they can sit flat, then make a deep slit down the center of the other side through the peel. Place each on a sheet of foil. Open the slits and brush the bananas with melted butter, then sprinkle with sugar and stuff each with 1 ounce chopped semisweet chocolate. Fold in the sides of the foil and seal to form a packet. Grill over high heat until the chocolate melts, 6 to 8 minutes. To serve, open the peels and top with chocolate ice cream, whipped cream, nuts and a maraschino cherry.

BANANA SPLIT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners.
• Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

CHOCOLATE DIPPED BANANA CUPCAKES WITH BANANA BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 44 cupcakes).
• For the banana cake batter: In a large bowl, mix together the sugar, butter, vanilla and eggs. In another bowl, sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture. Add the bananas and buttermilk and beat together well.
• For the dark chocolate cake batter: Put the cocoa in a medium heatproof bowl, pour 2 cups boiling water over it and whisk until smooth. Let the mixture cool.
• Sift together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
• In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at time, and then stir in the vanilla. Add the flour mixture alternately with the cocoa mixture.
• Fill the cupcake liners one-third full with the banana cake batter. Add the dark chocolate cake batter on top, filling the liners about two-thirds full. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting.
• For the ganache: Melt the chocolate chips and heavy cream in a double boiler, stirring the entire time. (Be careful not to get steam or water into your chocolate mixture, as it will seize.) Stir until completely melted and smooth. Add additional cream as needed a tablespoon at a time.
• For the buttercream: In a large bowl, whip the butter until light and fluffy. Gradually add the sweetened condensed milk, vanilla, banana bakery emulsion and bananas. Whip until smooth and creamy.
• Pipe the frosting onto the cupcakes. Drizzle with the chocolate ganache using a squeeze bottle or spoon.

BANANA SPLIT CUPCAKES

Steps:

• To Make Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 20 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
• In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
• In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, filling almost full, and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
• (**PS - the batter is pretty thin, but it turns out well!).
• Remove from oven and let cool on a wire rack.
• To Make Frosting: In a medium bowl, blend together cream cheese, butter, and vanilla. Gradually add powdered sugar, mixing well until it's all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

BANANA SPLIT CUPCAKES RECIPE

Steps:

• Preheat the oven to 350° F.
• Line cupcake pans with paper liners.
• In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
• Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed. Mix in 1 the mashed banana until well combined.
• With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.
• Divide the batter between the prepared cupcake liners, filling each about 2/3 to 3/4 full.
• Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.
• When the cupcakes are cooled, prepare the frosting. Cream butter and shortening with electric mixer. Add vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed.
• Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at a medium speed until light and fluffy.
• Put frosting into a piping bag (or a Ziploc bag with a small corner cut off).
• Pipe a swirl of the frosting in a circle on each cupcake, covering most of the top of the cupcake.
• To make the ganache, place the chopped chocolate in a heatproof bowl.
• Bring the cream to a simmer over medium-high heat.
• Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes.
• Whisk together until a thick, smooth ganache forms.
• Blend in the corn syrup.
• Let stand at room temperature at least 10 minutes so the ganache is not hot.
• To finish the cupcakes, pour a spoonful of the ganache over the vanilla frosting of each cupcake. Garnish with sprinkles and maraschino cherries before the glaze sets.Chill the assembled cupcakes until ready to serve.

BANANA CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 325°F Insert liners into medium cupcake pans.
• Prepare cupcakes: in a bowl, sift flour, baking powder, salt and nutmeg.
• Place butter and sugar in mixing bowl, beating with the mixer's flat beater on medium speed until mixture is light and airy.
• Reduce speed to low, add eggs one at a time, mixing well.
• Add half the flour mixture (prepared in step 2), banana purée and then remaining flour mixture.
• Finally, add chocolate shavings and stir.
• Fill the cupcake liners two-thirds full.
• Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
• Remove from oven and cool on wire for 10 minutes.
• Prepare frosting: in an electric mixer, beat cream cheese for about 2 minutes, untill cheese is soft and smooth. Add powdered sugar and banana liqueur. Continue beating mixture until frosting is smooth.
• With a spatula, spread frosting on each cooled cupcake, garnish with sliced bananas and chocolate shavings.