I'll admit it, I don't normally like to share desserts. I know we are supposed to teach our kids to share and share alike, but desserts are a big exception to that rule! I will say, though, a banana split is hard to eat alone. It's the one dessert the whole family can dive into. I created this banana split cupcake so we could enjoy it as a family, but still eat it individually!
2 cups flour; one cup sugar; 2 tsp. baking powder; 1/2 tsp. baking soda; 2 eggs; 1/2 cup butter; 1/2 cup milk; one cup mashed bananas; 1/2 cup chocolate chips
Frosting: 2 and 1/2 cups powdered sugar; 1/2 cup shortening; 1 stick margarine; 1 tsp. vanilla; 1/2 cup whipping cream; one jar maraschino cherries
Ganache: 1/3 cup whipping cream: one cup chocolate chips
Topping: One small jar maraschino cherries; colored sprinkles
Cupcakes: Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, baking powder and baking soda. Add butter, eggs, mild, bananas, and chocolate chips. Stir until thoroughly combined. Bake for 20 minutes.
Vanilla and cherry buttercream frosting: Cream together shortening, butter, and whipping cream; gradually add powdered sugar. Beat on medium speed until light and fluffy. Add more whipping cream is necessary. Reserve one cup of vanilla frosting in a separate bowl. Flavor remaining frosting with 3 tablespoons of maraschino cherry juice. When cupcakes are cooled, pipe a layer of cherry frosting onto cupcake using a Wilton 1M tip. In center of swirl, use a Wilton #96 tip to make a drop flower with the white buttercream.
Ganache: Place whipping cream in a small saucepan on stove. Heat on medium setting. Immediately remove from heat when cream starts to boil. Pour over one cup of chocolate chips and whisk until smooth. Allow ganache to thicken for several minutes. Using a Wilton #3 tip, pipe over top of cupcake.
Topping: Use remaining ganache to cover cherries. Place on wax paper to cool. When hardened, place a chocolate covered cherry on top of each cupcake and garnish with colored sprinkles.