Banana Split Cupcakes
Author: 
Recipe type: Sweet
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Ingredients
  • FOR THE CUPCAKES:
  • 1⁄2 c. ripe banana, mashed
  • 1 1⁄4 c. all-purpose flour
  • 1⁄4 tsp. baking soda
  • 1 tsp. baking powder
  • 1⁄2 tsp. salt
  • 3⁄4 c. cane sugar
  • 1⁄3 c. olive oil
  • 2⁄3 c. almond milk
  • 1 1⁄2 tsp. vanilla extract
  • FOR THE GANACHE:
  • ½ c. dairy free chocolate chips, melted
  • ½ tsp. coconut oil
  • FOR THE FROSTING:
  • ¼ c. vegan butter OR shortening
  • 3½ c. powdered sugar
  • ¼ c. almond milk
  • 1 tsp. vanilla extract
Instructions
  1. FOR THE CUPCAKES:
  2. Preheat your oven to 350 degrees and line your pan with paper liners.
  3. Mash your banana, and combine with the oil, vanilla, and sugar.
  4. Sift the flour, baking soda, baking powder, and salt into a large bowl, mix well.
  5. Gently fold the wet ingredients into the dry.
  6. Fill liners ⅔ full, and bake 20-22 minutes or until a toothpick comes out clean.
  7. FOR THE GANACHE:
  8. In a microwave safe bowl, melt the chocolate chips on 30 second intervals. Stir in the coconut oil.
  9. FOR THE FROSTING:
  10. In a mixer, beat together butter and extract. Incorporate powdered sugar ½ c. at a time.
  11. Pour almond milk and beat until the texture is perfect. (you'll know)
  12. ASSEMBLE:
  13. Dip your cupcakes in the ganache, making sure the top is coated well. Place cupcakes in the freezer for five minutes to set.
  14. Pipe (or spread) buttercream on top of the ganache.
  15. Top with sprinkles, bananas, or maraschino cherries.
Recipe by Live Run Eat Grow at https://www.liveruneatgrow.com/2015/07/26/banana-split-cupcakes/