Ingredients
Scale
For the Cupcakes:
- 1 1/3 cup all-purpose flour
- 2 1/2 tablespoon cornstarch
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 5 tablespoons butter, softened
- 3/4 cup sugar
- 2/3 cup mashed banana
- 1/3 cup buttermilk
- 2 eggs
For the Frosting:
- 1 cup butter
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 2–3 tablespoons cream or milk
For the ganache:
- 1/3 cup whipping cream
- 2/3 cup semi-sweet chocolate chips
For the Toppings:
- Sprinkles
- Whipped cream
- 12 Maraschino cherries
Instructions
For the Cupcakes:
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Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcakes liners.
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In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Set aside.
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Use can electric mixer to beat butter and sugar together until light and fluffy. Mix in the the banana, buttermilk, and eggs until combined. Add in the dry ingredients a little at a time while mixing, until combined. Divide batter among the liners (an ice cream scoop works perfect for this!) and bake for 15-18 minutes or until toothpick comes out clean.
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Remove cupcakes from tin and allow to cool on a rack.
For the Frosting:
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With an electric mixer, beat butter, sugar, and vanilla together until smooth. Add cream until you get desired consistency. Place in a piping back that is fitted with a large round tip and then pipe onto cooled cupcakes.
For the ganache:
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Place chocolate chips in a bowl. Place whipping cream in another dish and microwave until hot (about 45 seconds). Pour hot whipping cream over the chocolate chips and let it sit for 2 minutes and then stir together until completely melted and combined. Allow the ganache for cool down for a few minutes before spooning onto the frosting.
For the Toppings:
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Add sprinkles on top of the ganache. Pipe a little whipped cream on and then top with a cherry. Serve. (Cupcakes can be made ahead of time but wait to add the whipped cream and cherry until right before serving.)