Banana Split Cupcakes

By Eat More Chocolate Team      

April 21, 2015

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Banana Split Cupcakes–there’s nothing else that really needs to be said. They’re delicious of course, but they’re also beautiful.

  • Yields: 40 cupcakes


Preheat oven to 350 degrees and line pans with cupcake liners.

Chocolate Cake: Sift cake mix into a large bowl, then add eggs, oil, milk and sour cream and stir until smooth. Set aside.

Banana Cake: Sift cake mix into a large bowl. Mash bananas using a fork in a small bowl and then add to cake mix. Add eggs, oil, sour cream and vanilla extract and stir until smooth.

Use a small food scoop or a spoon to place a small amount of chocolate cake batter in the side of each cupcake liner. Then scoop a small amount of banana cake batter next to it.

Bake for 15-20 minutes or until an inserted knife comes out clean.

Let cool.

Strawberry Frosting: Beat butter for 2 minutes. Add in crushed freeze-dried strawberries. (See a below recipe for more on these awesome berries!.) Slowly add in powdered sugar until you reach your desired consistency. Add in vanilla extract.

Pipe onto cooled cupcakes and top with melted chocolate, sprinkles and cherries!


You can half each box of cake mix and add only half the ingredients if you only want 20 cupcakes. You can use the extra cry cake mix to flavor butter creams later or Rice Crispy treats!



Chocolate Cake:

1 Box Devil's Food Cake Mix

3 eggs

1/2 C. oil

1/2 C. milk

1 C. sour cream

Banana Cake:

1 Box Yellow Cake Mix

2 Large Bananas, ripe

3 eggs

1/3 C. oil

1/2 C. sour cream

2 tsp. vanilla extract

Strawberry Frosting:

2 C. butter, softened

1/4 C. Freeze-dried strawberries, crushed in a food processor

6-8 C powdered sugar

1 tsp. vanilla extract

Melted chocolate, sprinkles and cherries for decoration