- shares
- Facebook73
- Twitter1
- Pinterest677
- Yummly1
- Mix1
- Email2
If you love CUPCAKES like we do, you have to try these Banana Split Cupcake recipe! It’s so much fun to make and eat! It can’t get much better than a cherry on top!
Check out our other Cupcake Recipes HERE. Which one is your favorite?
Ingredients:
Cupcake ingredients
- 1 Box Triple chocolate cake mix
- 1 Box Strawberry cake mix
- 1 Box French Vanilla cake mix
- Large eggs
- Canola Oil
- Water
- white cupcake liners
- cupcake pan
- 3 mini ice cream scoops
Vanilla Frosting Ingredients:
- 2 C Unsalted Sweet Cream Butter, softened
- 4 C powdered sugar
- 3 tsp pure vanilla extract
- 5-7 tbsp heavy whipping cream
- 1 medium ice cream scooper
- 1 large piping bag fitted with a star tip
- 2 C Confetti sprinkles
Chocolate ganache Ingredients:
- 1 1/2 C semi sweet chocolate chips
- 3/4 C heavy whipping cream
- 1 Squeeze bottle
Decorating ingredients:
- 1 Container of confetti sprinkles
- 1 can of peanut topping
- Maraschino Cherries
Directions:
Cupcake Directions:
Preheat oven to 350 degrees and line cupcake pan with cupcake liners.
Following the directions on the back of the cake boxes, make your cake batters.
Using 1 ice cream scooper for each flavor.
Scoop strawberry cake batter into the cupcake liners.
Scoop Chocolate cake batter on top of the strawberry batter.
Scoop Vanilla cake batter on top of the chocolate batter.
Bake in the oven for 22 minutes or until a toothpick comes out clean.
Allow to cool on the counter completely.
Frosting Directions:
Using a standing mixer, beat all frosting ingredients together until combined and smooth and stiff peaks.
Scoop 1 C of frosting into the piping bag and set aside.
Mix in the sprinkles until combined.
Chocolate ganache directions:
Using a small pot, heat up the heavy whipping cream until steaming.
While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl.
Once the heavy whipping cream is heated, pour over the chocolate chips.
Allow to sit for 1 minute before whisking until smooth.
Pour ganache into the squeeze bottle.
Decorating Directions:
Using the ice cream scooper, scoop frosting onto the top of the cupcake.
Pipe a chocolate ganache onto the top of the frosting.
Pipe a dollop of frosting onto the of the ganache.
Sprinkle a little bit of sprinkle and chopped peanuts onto the frosting.
Top with a Maraschino cherry.
ENJOY!
Pin for Later!
Print the Recipe!
Prep time:
Cook time:
Total time:
Serves: 12
- Cupcake ingredients
- 1 Box Triple chocolate cake mix
- 1 Box Strawberry cake mix
- 1 Box French Vanilla cake mix
- Large eggs
- Canola Oil
- Water
- white cupcake liners
- cupcake pan
- 3 mini ice cream scoops
- Vanilla Frosting
- 2 C Unsalted Sweet Cream Butter, softened
- 4 C powdered sugar
- 3 tsp pure vanilla extract
- 5-7 tbsp heavy whipping cream
- 1 medium ice cream scooper
- 1 large piping bag fitted with a star tip
- 2 C Confetti spinkles
- Chocolate ganache
- 1½ C semi sweet chocolate chips
- ¾ C heavy whipping cream
- 1 Squeeze bottle
- Decorating ingredients
- 1 Container of confetti sprinkles
- 1 can of peanut topping
- Maraschino Cherries
- Preheat oven to 350 degrees and line cupcake pan with cupcake liners
- Following the directions on the back of the cake boxes, make your cake batters
- Using 1 ice cream scooper for each flavor
- Scoop strawberry cake batter into the cupcake liners
- Scoop Chocolate cake batter on top of the strawberry batter
- Scoop Vanilla cake batter on top of the chocolate batter
- Bake in the oven for 22 minutes or until a toothpick comes out clean
- Allow to cool on the counter completely
- Frosting Directions
- Using a standing mixer, beat all frosting ingredients together until combined and smooth and stiff peaks
- Scoop 1 C of frosting into the piping bag and set aside
- Mix in the sprinkles until combined
- Chocolate ganache directions
- Using a small pot, heat up the heavy whipping cream until steaming
- While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
- Once the heavy whipping cream is heated, pour over the chocolate chips
- Allow to sit for 1 minute before whisking until smooth
- Pour ganache into the squeeze bottle
- Decorating the cupcake
- Using the ice cream scooper, scoop frosting onto the top of the cupcake
- Pipe a chocolate ganache onto the top of the frosting
- Pipe a dollop of frosting onto the of the ganache
- Sprinkle a little bit of sprinkle and chopped peanuts onto the frosting
- Top with a Maraschino cherry