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🍰 Banana Split Cupcakes

470 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Line a muffin tin with paper liners.
  3. 3. Add flour, baking powder, sugar, cocoa, a pinch of salt, and chocolate shavings to a large mixing bowl.
  4. 4. Add two eggs, one teaspoon of vanilla extract, buttermilk, and melted butter.
  5. 5. Stir the ingredients with a whisk or spoon until a smooth batter forms.
  6. 6. Fill the paper liners evenly with the batter using a large ice cream scoop.
  7. 7. Bake the muffins in the preheated oven for about 20 to 25 minutes.
  8. 8. Perform a toothpick test to check for doneness.
  9. 9. Remove the muffins from the oven as soon as the toothpick comes out clean.
  10. 10. Let the muffins cool down completely.
  11. 11. Peel the bananas and cut off twelve pieces that are about three centimeters wide.
  12. 12. Set the banana pieces aside and drizzle them with a little lemon juice to prevent browning.
  13. 13. Mash the remaining bananas with the rest of the lemon juice into a puree.
  14. 14. Add quark (a type of fresh cheese), powdered sugar, and one teaspoon of vanilla extract to the banana mixture.
  15. 15. Mix the ingredients together briefly.
  16. 16. Add cream and cream stabilizer (San-apart).
  17. 17. Whip the cream until stiff using a mixer.
  18. 18. Place the cream in the refrigerator for further processing.
  19. 19. Hollow out the cooled muffins about one centimeter deep using a piping tip or a knife and spoon.
  20. 20. Place the prepared banana pieces into the hollowed-out muffins.
  21. 21. Place a scoop of the banana cream on each muffin using a large ice cream scoop.
  22. 22. Sprinkle the chopped hazelnuts over the cupcakes.
  23. 23. Shave dark chocolate couverture over the top with a vegetable peeler.

Nutrition per serving