Banana Split Cupcakes

Step 1

Line 9 large Texas muffin cups with cupcake liners. Set aside

Step 2

Preheat the oven to 350°F.

Step 3

This will make more than you need. The extra filling is great on toast, a bagel (especially with cream cheese also), as an ice cream topping (loosen it with a bit of water) or as a topping for anything.

Step 4

Whisk the sugar and cornstarch together.

Step 5

Combine all the ingredients in a small saucepan. Stirring constantly, bring to a boil and boil about one minute until a spoon drawn through it leaves a wide trail that does not fill in. Cool. This can be made a week ahead and refrigerated.

Step 6

Combine the flour, baking soda, baking powder and salt. Whisk to combine. Set aside.

Step 7

Place the bananas in the bowl of a processor or blender and puree until smooth. Add the buttermilk and oil, whisk together and set aside.

Step 8

Cream the butter and sugar until combined. Add the eggs one at a time, mixing well.

Step 9

Alternately add the flour and banana mixture, starting and ending with the flour.

Step 10

Fill the 9 cupcake liners about 3/4 full. A #8 disher/scooper makes this easy.

Step 11

Bake for about 25 to 30 minutes until a tester comes out cleanly or they spring back when lightly touched. Cool completely.

Step 12

See photos for the easiest way to do this.

Step 13

Using a large pastry tip upside down in the middle of the cake, core out the center. Save the plug just removed. Widen the hole a bit more with a teaspoon.

Step 14

Fill the hole generously with the pineapple filling and replace the plug on top. Set aside.

Step 15

Place half the strawberries and half the powdered sugar the the bowl of a processor. Process until the strawberries are one with the powdered sugar. Repeat with the second half.

Step 16

Combine all of the ingredients except the food coloring in the bowl of a mixer. Beat on low to combine. Raise the speed to medium and beat until lightened. Add the food coloring as desired.

Step 17

Using a #6 or 1/2" open piping tip, finish the cupcakes with a swirl of buttercream.

Step 18

Melt a little semisweet chocolate at half power in a microwave. Dip a spoon in the melted chocolate and wave it over the iced cupcakes.

Step 19

The cupcakes can be stored for 3 days at room temperature or frozen for up to a month.