Banana Split Cupcakes are moist chocolate banana cupcakes frosted with vanilla bean buttercream, hot fudge, garnished with sprinkles and a cherry on top.

Banana Split Cupcakes on a cake stand and up close, cupcakes topped with hot fudge, sprinkles, and a cherry

Fun. Delectable. Festive. Kid approved.

Make any party or occasion a memorable hit serving this moist chocolate banana cupcake frosted with a vanilla bean buttercream, fudge glaze, garnished with sprinkles and a cherry on top. A rich twist on an ice-cream classic. Your new favorite banana split won’t be in an ice-cream boat but in a cupcake wrapper. Guaranteed not to melt but to be devoured.

Enjoy! XOXO San

How do you make Banana Split Cupcakes?

Cupcakes

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven.
Line 12-15 regular-sized muffin cups with paper liners or spray each cup with a non-stick cooking 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 egg, mashed banana, 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, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Buttercream

In a large bowl, I use my Kitchen Aid mixer cream together butter and vanilla. Slowly blend in the sugar, one cup at a time beating well after each addition. Beat in the milk and continue mixing until light and fluffy.
You may need to add more sugar or milk until you find the right consistency, this varies every time I do the recipe. If you are not going to use the frosting right away keep covered until you are ready to do so. Stir in the vanilla bean seeds if you are using them.

Hot Fudge

In a small mixing bowl stir together brown sugar and cocoa powder, set aside.
In a medium saucepan, over medium heat, add butter and milk, bring to a slow boil, and let it bubble for 3-5 minutes, stirring occasionally. Add cocoa and brown sugar mixture, stirring constantly and cook for 2-3 minutes and sauce is smooth.
Immediately remove from heat and stir in vanilla. Set aside to cool, to room temp. The sauce during this time will thicken.

Assembly

After cupcakes are completely cooled, frost or pipe buttercream onto cupcakes. Using a teaspoon, start at the center of the cupcake and gently pour out, letting it drip down the sides. I like to make an “x” like motion so that the fudge spreads on each side of the cupcake. Add sprinkles right away. Top with a maraschino cherry.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Kids review: I knew they would love this cupcake. Come on it has sprinkles, a cherry and fudge this says instant hit. But what I was not prepared for was their reaction. Aiden, Madden, Izabella and Gabbie all claimed that this was the “best cupcake ever!” JoJo asked if she could have this for her birthday (next September). And Isaac (friend and picky eater) said, “Sandra, this is the best dessert I have ever tasted!” Wow! What will I come up with next? Or should I stop while I am ahead?