Banana Split Cupcakes

For my husband’s birthday, I asked what he wanted for his treat.  He said ‘whatever you want to make for the blog.’  Aww shucks…  Well I was not about to choose his birthday treat.  So after some pressing (and dropping subtle hints that we had nice overripe bananas to use) he asked for Banana Split Cupcakes.  I was very excited about his choice because they are fun to make and just so gosh darn cute!

These are a family favorite, and we just happened to be visiting both of our families for a birthday celebration.  When my mom saw them, she exclaimed ‘Are those Banana Split Cupcakes?  Oh my!  Those are my favorite!’  I’m sure Mike knew that…scoring points with the mother-in-law again.

These cupcakes are truly easy.  The cake is quick to whip together, and using the chocolate square makes for a simple surprise filling inside the banana cake.  With the smooth frosting, decorating is a cinch, and they look just like a mini sundae.  You could certainly add any other sundae-inspired toppings you like (i.e. sprinkles, nuts, etc.) or stick with the classic chocolate drizzle topped with a cherry. 

Banana Split Cupcakes
Yields 12 cupcakes

1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon salt (optional)
1/2 cup mashed banana (about 1 medium)
1/2 cup butter, melted
1/4 cup buttermilk
1 egg, lightly beaten
1 teaspoon vanilla extract
2 chocolate bars, such as Hershey’s Special Dark*, separated, broken into squares

1 1/2 cups confectioners’ sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 tablespoon milk

12 maraschino cherries with stems

  1. Preheat oven to 350 degrees.  In a bowl, combine flour, sugar, baking soda and salt. 
  2. In another bowl, combine the banana, butter, buttermilk, egg and vanilla.  Add to the dry ingredients; stir just until combined.
  3. Spoon 1 tablespoon of batter into each paper-lined muffin cup.  Top with one candy bar square.  Divide remaining batter amongst the muffin cups (approximately two-thirds full).
  4. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  5. In a bowl, combine the confectioners’ sugar, butter, vanilla and milk.  The frosting will be smooth – if too stiff, add more milk, if too runny, add more sugar.  Frost the cupcakes.
  6. In a microwave, melt the remaining chocolate candy and drizzle over frosting.  Top each cupcake with a cherry.

Tip:  In order to get the cherry to stick, it helps to drizzle a little extra chocolate in the center of the cupcake prior to topping with the cherry. 

*Note: I have used both dark and milk chocolate in this recipe, and either one is delicious.

Adapted from Taste of Home: Cupcakes and Muffins

This post is linked to Sweet as Sugar Cookies: Sweets for a Saturday, Screaming Sardine: Cupcake Party, A Well-Seasoned Life’s Sweet Indulgences Sunday


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  1. Thank you so much!

  2. Desserts In My Kitchen says:

    Oh my! I am drooling over here. These banana split cupcakes look wonderful! Yummy, and the cherry just tops it off! 🙂

  3. Hi Ann! Thank you! It’s definitely an easy way to get a little filling in a cupcake.

  4. Okay…THAT’S cool! I love the idea of the hershey bar inside! SO clever! Buzzed it!

  5. These banana split cupcakes are fantastic and very tempting. I like the idea and their decoration! 🙂

  6. Hi Eva, they definitely did not last long. Thanks for the comment!

  7. Everything you make looks super tasty. I can’t even imagine how great these cupcakes are. I’m following your blog now. 🙂

  8. Those are some amazing looking cupcakes. You did a great job making them. I, on the other hand, would definitely do a great job eating them. I have a sweet treat linky party going on at my blog till Monday and I’d love it if you’d come by and link your cupcakes up.

  9. @S.V.: Thank you so much for the compliments and for becoming a new follower!

    @Lisa: Thank you! Done and done.

  10. These cupcakes look fantastic and are so adorable!

  11. @Anne: Thank you so much! They are really easy and tasty too!

  12. I could and would (and I think I should) eat this for breakfast! These look sooo delicious and very inviting. Thank you for sharing the recipe 🙂

  13. Loving the little Hershey bar surprise in the middle there. These cupcakes look delicious! I’d like to invite you to share your recipe on A Well-Seasoned Life’s Sweet Indulgences Sunday.

  14. Whooaaaa, now these look decadent! Thanks for sharing this yummy sounding recipe.

    I’d love for you to link this and any other cupcake related post you have at the month long Cupcake Link Party!


  15. @Pricilla: I totally agree, they would make a great breakfast! 🙂 Thanks for your comment!

    @Kim: Thank you for your kind words and for the invitation. Done!

    @Screaming Sardine: Thanks – they are quite yummy. And thanks for the invitation. Done!

  16. Hey – I’m a new follower & I’m so glad to have found your blog!

    Those look sooo good! I’m def. gonna try & make them!

  17. These are adorable. I love that there’s a chocolate bar baked inside!

  18. @Damaris: I am glad you found my blog as well, thank you for becoming a new follower. 🙂 Thanks for your comment!

    @Megan: Thank you! It is an easy way to have fun little surprise in the cupcakes. Thanks for your comment!

  19. Wow these look amazing! This just may be the perfect cupcake! I am so glad I saw your Mexican recipe over at A Taste of Home Cooking. I am your newest follower 🙂

    I also wanted to invite you over to my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week 🙂

  20. Hi Alida, I had made a similar cupcake some time back but found that the chocolate (we used Rolo’s) sank to the bottom and the chocolate burned a little.. Just wondering if your squares also sank to the bottom of the cupcake. It also made it difficult to get the wrapper off the bottom. Essentially the chocolate was just glued to the cupcake paper… thoughts?

  21. @Cake Artisan: Oh my! The chocolate squares do not sink to the bottom nor do they stick to the liner. I wonder if a Rolo is too heavy and the caramel makes it stickier? Just a thought. The Hershey square works really well.

  22. I just made these with my sister and they turned out great – very easy too! Thanks!

  23. These photos are lovely!

  24. Hi, Alida! I’m stopping by to let you know that I featured your fabulous Banana Split Cupcakes on my blog today!! … Thanks so much for sharing this fun and delicious recipe!! Have a terrific day! 🙂