Spring Fling: Banana Split Cupcakes

Hello everyone! This is Mandy, the blondie/baker/cooker/food stylist behind Baking with Blondie.

Dee Dee is absolutely darling, and when I received word she needed a little Spring flair this month while she snuggles in with her amazing new little ones, I couldn't help but smile.

You see, I love Spring. To me, this beautiful season feels like more of a beginning-to-the-year than January. It brings all kinds of reasons to celebrate, and enjoy the gorgeous surroundings with loved ones. I feel like whenever Spring hits, the baby & bridal showers start popping up all over the place like daisies. And what's more fun to celebrate than brand new mini humans or two lovers tying the knot?

For me, these times of celebration mean one thing: lovely desserts.

In this case, cupcakes.

Some pretty over-the-top cupcakes, I must say.

These moist and fluffy cupcakes were created with fresh banana puree. Inside each cup-of-heaven is adorned so decadently with creamy banana custard.

Next is a layer of the most sinfully smooth vanilla buttercream frosting you've ever encountered, only to be dunked in chocolate ganache that's so blissful, it could make you blush. Spin that layer around with a playful coating of sprinkles, then top it off again with a swirl of more vanilla frosting, and a cherry on top.

...banana split in cupcake form.

This, my friends, is how we celebrate!

Banana Split Cupcakes

Ingredients:

banana cupcake:
1 1/2 C self-rising flour
1 1/2 C all-purpose flour
2 sticks unsalted butter (1 C)
2 C sugar
4 large eggs, room temperature
1 C banana puree (fresh bananas, pureed to a thin sauce)
1 t vanilla extract

banana cream custard filling:
1 1/2 whole bananas
1 C milk
1 C heavy cream
1/4 C corn starch
1/2 C + 2 T sugar
1 T vanilla extract
1/4 t kosher salt

vanilla buttercream frosting
(recipe source: Life {Made} Simple)
16 T (2 sticks) unsalted butter, room temperature
3 T heavy whipping cream
1 1/2 t vanilla extract
2 1/2 C powdered sugar
1/4 t salt

chocolate dipping sauce:
2/3 C dark chocolate
2 T heavy cream
4 T powdered sugar, sifted
5-8 T warm water

Method:
To make cupcakes:
1. In a separate medium bowl, combine both flours and whisk to combine, set aside.
2. In the bowl of your standing mixer fitted with paddle attachement, cream butter on medium speed until very smooth. Gradually add in the sugar and beat until fluffy, about 3 minutes.
3. Add eggs, one at a time, beating very well after each one.
4. In a separate bowl, whisk together milk, banana puree, and vanilla extract.
5. Adding the dry ingredients in three parts, alternating with the banana mixture. With each addition, don't overmix - just beat until barely combined. Scrape down sides of the bowl when needed. Fill cupcake liners 3/4 full and bake for about 20-25 minutes. Cook cupcakes in tins for 15 minutes, then remove from tins and cool on a wire rack before icing.

To make banana cream custard filling:
1. Place all ingredients in a medium food processor or blender and combine to a fine sauce. pour mixture into a saucepan over medium heat an cook until bubbly - whisk constantly. Cook until mixture begins to thicken, about 5-7 minutes, or until the mixture can coat the back of the spoon. Remove from heat, and let cool slightly.

To make Vanilla Buttercream Frosting:
1. Cream together butter, salt, vanilla, and min the bowl of your stand mixer fitted with paddle attachment for about 1 minute.
2. Mixing on low, add sugar 1/2 C at a time, mix completely after each addition. Add cream to desired consistency.

To make chocolate dipping sauce:
1. Place chocolate and heavy cream in a metal bowl over simmering water in a small saucepan. Let chocolate and cream melt slowly together for about 2-3 minutes without stirring. Slowly mix to combine and add powdered sugar.
2. Add water one tablespoon at time, and mix very well after each addition, until pouring consistency is reached. Set aside and let sauce cool to warm.

To assemble:
1. To stuff cupcakes, create a well in center of each cupcake using whatever you usually use (I use a melon baller, haha!) Fill well with custard filling (using a spoon or piping bag).
2. Fill a pastry bag with a large round tip and frosting. Start piping from the inside (covering up the custard), and create one even frosting layer. Freeze cupcakes 20 minutes (or else your chocolate dipping sauce will melt your frosting).
3. Dip top of cupcakes into chocolate sauce, the immediately rim with sprinkles. Return cupcakes immediately to freezer for about 5 minutes.
4. With a star tip, pipe the rest of the frosting onto each chocolate-covered cupcake and immediately garnish with a maraschino cherry (make sure cherry has no dripping juices, dry on a towel).

Recipe source: Bakers Royale