Scale

For the cupcakes:

1 cup mashed ripe bananas (about 2)

1/2 cup buttermilk

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

3/4 cup granulated sugar

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

For topping:

1 1/2 cups whipped cream or whipped topping

1/4 cup chocolate syrup

1/4 cup chopped peanuts or sprinkles

12 maraschino cherries

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a large bowl, whisk together mashed bananas, buttermilk, oil, eggs, vanilla, and sugar until smooth.

3. Sift in flour, cocoa powder, baking soda, and salt. Stir until just combined.

4. Divide batter evenly among cupcake liners.

5. Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely.

6. Top each cupcake with whipped cream, a drizzle of chocolate syrup, chopped peanuts or sprinkles, and a cherry.

7. Serve immediately or refrigerate until ready.

Make cupcakes ahead and decorate just before serving for best texture.

Use a piping bag for a beautiful whipped topping swirl.

Swap peanuts with crushed waffle cone pieces or mini chocolate chips.

Keywords: banana split cupcakes, chocolate banana cupcakes, fun party dessert, whipped cream cupcakes