This time I will actually include step by step pics of how they came together.
Much like a banana split, there are a few different layers and flavors going on here. While the traditional banana split normally includes strawberry, chocolate and pineapple topping, I omitted the pineapple since a few people are not fans of it. If I were to include it, I would add some mashed pineapple on top of the strawberry cream.These cupcakes were some work, much like the Smores, but totally worth it.
Banana cake >strawberry cream filling>chocolate fudge coating>vanilla buttercream>more chocolate>sprinkles and cherry
After baking the banana cakes, I discovered a new technique for hollowing out centers:
*enter the chopstick and piping tube*
Use the wide end of the tip to pull out the center, use the chopstick to pop it out...I even had a 4 yr old waiting for the centers so they didn't go to waste
Once hollowed out, fill generously with strawberry cream...don't worry if it's messy, no one will ever see it :)
Now, the chocolate layer...spread a thin coat of the fudgy chocolate over most of the top, I like to stay away from the edges to avoid any overflows..again, who cares if it's messy, no one will ever know :)
Next layer, vanilla buttercream..add a generous heaping on top, trying to cover most of the chocolate so it's a surprise underneath...I used a wide star tip because I thought it would look like soft serve ice cream, then it occurred to me that banana splits are normally made with hard ice cream and a tube tip would have made more sense..oh well, there's always next time
And my usual threesome
Cannot wait to see how everyone reacts to these!
Here are the recipes:
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup milk
1 cup banana puree (I roast my bananas in the peel for 10 minutes at 350, this intensifies the flavor)
1 teaspoon vanilla extract
Preheat oven to 350 and line cupcake pans. (this recipe makes 24)
Cream butter on medium with sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time until incorporated. In a separate bowl, mix all dry ingredients. In another bowl (now that's a lot of bowls), combine milk, banana and vanilla.
You'll want to add the dry and wet ingredients in three parts to the sugar/egg batter - first the wet, then the dry, then the wet, then the dry...you get the picture. Mix at low until everything is mixed together then stop, try not to over beat as this can end in a deflated cupcake in the oven. Bake for 20-25 minutes or until a toothpick comes out clean.
Strawberry Cream Filling
1 stick butter, softened
2 cups confectionery sugar
1 tsp. vanilla extract
6 oz strawberry puree or syrup (I used half of a jar of Smuckers strawberry topping)
Whip butter at high speed for about 5 minutes, until light and fluffy. Slowly add in sugar and continue to whip until a smooth consistency. Add strawberry puree and vanilla and whip at medium speed for about 2 minutes. If it seems too thin, add more sugar.
Fudgy Layer and Drizzle
1 cup chopped chocolate (I used a mix of bittersweet and semi-sweet)
2 tbsp. heavy cream
4 tbsp. confectionery sugar
Melt chocolate and cream in a double boiler for about 4-5 minutes. Add sugar and mix gently. If it appears too thick, add a teaspoon of water and mix. Later, when you make the drizzle, I reheated this chocolate and added 2 tsp of water to think it out. I let it cool a bit before drizzling, if it's too hot, it will start to melt the buttercream.
4 sticks unsalted butter, softened
4 1/2 cups confectionery sugar
2 tbsp. vanilla extract
Whip butter (this recipe required a ton of whipping, jeez) for 4-5 minutes until light and fluffy. Gradually add in the sugar until it reaches the desired consistency (not too thick and not too thin, you want to pipe this). Lastly, add vanilla and whip.
I was never a huge fan of filled cupcakes sine they take so much work, but in the end they are worth it.
Hope someone tries this out, and if you do, share pics with me!