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Banana Split Cupcakes

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  • Author: Bake to the roots
  • Prep Time: 70
  • Cook Time: 24
  • Total Time: 120
  • Yield: 12 1x



For the cupcakes

  • 3 tbsp. melted butter
  • 3 tbsp. oil
  • 2/3 cup (170ml) milk, room temperature
  • 2 eggs, room temperature
  • 1 cup (225g) sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 1/4 tsp. baking powder
  • 1 2/3 cups (200g) all-purpose flour
  • 1.8 oz. (50g) white chocolate, chopped

For the banana cream custard

  • 1 banana
  • 1/2 cup (120ml) milk
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp. cornstarch
  • 1/4 cup (50g) sugar
  • 1 tsp. vanilla extract
  • pinch of salt

For the swiss meringue buttercream

  • 4 egg whites
  • 1 cup (200g) sugar
  • 7 oz. (200g) butter, room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup (150g) Nutella

For the chocolate coating

  • 3.5 oz. (100g) dark chocolate, chopped
  • 2 tbsp. heavy cream
  • 3 tbsp. confectioner’s sugar, sifted
  • 35 tbsp. water, warm

For decoration

  • sugar pearls
  • 12 maraschino cherries


  1. Preheat the oven to 350˚F (175°C). Line muffin tins with paper liners. Chop the white chocolate and set aside.
  2. In a mixing bowl combine melted butter, oil, eggs, vanilla extract, sugar and salt. Mix until well combined. Mix the flour with baking powder. Add milk and flour mix to the mixing bowl and mix until well combined. Do not overmix. Fold in the chopped chocolate.
  3. Pour the batter into prepared muffin tins and bake for 20-24 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a cooling rack.
  4. For the banana cream custard place all ingredients in a blender and mix to combine. Pour mix into a saucepan and bring to a boil, whisking constantly (be careful or it will burn). Continue to cook the mixture until it thickens. Remove from heat and let cool down.
  5. For the buttercreme add egg whites and sugar to a heatproof bowl and place on a pot with simmering water (not boiling). Whisk constantly until temperature reaches 160°F (71°C) – if you don’t have a thermometer, whisk until the sugar has completely dissolved and the egg whites are warm. Transfer to the bowl of a food processor or mix with a hand mixer until the meringue is thick and glossy. The bowl should not feel warm anymore – this can take up to 10 minutes. Add the butter in small pieces one after another and mix until incorporated. Keep mixing until the texture of the buttercream is smooth and silky. Add vanilla extract and keep mixing on low speed until all is well combined. Fill 2/3 of the buttercream into a piping bag with a star tip. Add the nutella to the remaining buttercream and mix until well combined. Fill into a piping bag with large round tip. Set aside.
  6. For the chocolate coating melt the chocolate with the heavy cream. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool down a bit.
  7. Core the cupcakes and fill with the banana cream custard. Pipe a small amount of nutella buttercream on top of each cupcake to create an even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce. Remove cupcakes from the freezer, dip in warm chocolate s auce and then rim with the sugar pearls. Let the cocolate harden for some time and finish piping a swirl buttercream on top and garnish with a maraschino cherry.


  • Enjoy baking!