These have all the best flavors of a banana split - banana, chocolate, maraschino cherries and creamy vanilla - in cupcake form. (If you're a nuts person, you're on your own here.) A staple in my recipe box for years, my sister and I discovered this recipe during our weekly "get together and make completely bad for you food" sessions we used to have when we lived close to each other. Since this was before the era of chai-bacon-chocolate-latte cupcakes with dulche de leche-cinnamon-ginger frosting we were just amazed by the idea of rolling all the flavors of a banana split into a cupcake. Fast forward many years and it's still a great combination, and one that kids and adults both enjoy. The recipe is easy to whip up and makes a heck of a lot of banana split cupcakes. Which is good because a good portion of mine tend to get eaten even by me before they are frosted. And after. And for breakfast. And for pre-dinner snacks . . .
Banana Split Cupcakes
1 (18.25 oz) yellow cake mix, divided
1 cup water
1 cup mashed ripe bananas
1 cup chopped drained maraschino cherries
1 cup miniature semi-sweet chocolate chips, divided
1 1/2 cups prepared vanilla frosting*
1 cup marshmallow Fluff (Fluff works the best and doesn't make the frosting runny)
30 whole maraschino cherries, drained and patted dry
*I'm not in the frosting tub fan club, so if you have time I would highly suggest substituting your favorite vanilla frosting here. Cook's Country has a great frosting recipe that mykitchencafe describes wonderfully here.
1. Heat oven to 350 degrees. Line 30 regular-size (2 1/2 inch) muffin cups with paper muffin cup liners.
2. Reserve 2 T cake mix in a small bowl. Combine remaining cake mix, water, bananas and eggs in a large bowl. Beat at low speed of an electric mixer until moistened, about 30 seconds. Beat at medium speed 2 minutes. Pat chopped cherries dry with a paper towel (I try to squeeze a lot of moisture out here) and combine with reserved cake mix in small bowl. Stir chopped cherry mixture and 1 cup chocolate chips into batter.
3. Spoon batter into prepared muffin cups. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire racks; cool completely.
4. Combine frosting and marshmallow fluff in medium bowl until well blended. Frost each cupcake with frosting mixture.
Yield: About 30 cupcakes
Recipe source: Adapted from 100 Best Bake Sale Recipes