Banana Split Cupcakes with Chocolate Whipped Cream
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Temps de lecture 2 min
Easy Gourmet Banana Split Cupcakes with Chocolate Whipped Cream (The Ultimate Box Mix Hack!)
If you love bakery-quality desserts but need a recipe that comes together in a flash, you are in the right place. These Banana Split Cupcakes deliver all the nostalgic flavor of an old-school ice cream parlor with a brilliant, time-saving secret: we are starting with a convenient box cake mix!
No one will ever guess you took a shortcut. By dividing a standard yellow cake mix and infusing the batters with banana and cherry flavorings, you get a beautiful flavor swirl in every single bite.
The real magic, though, is in the homemade Chocolate Whipped Cream frosting made with rich Royal Mahogany Cocoa Powder, all topped off with a stunning dust of Cherry Sugar and Chocolate Sugar for that perfect "cherry-on-top" finish.
Whether you're prepping for a weekend potluck, a store event, or just satisfying a sweet tooth, this recipe proves you don't have to spend hours baking from scratch to make something unforgettable.
Banana Split Cupcakes
15 min
18–20 minutes (or per box instructions)
18-24
Dessert
Ingredients
1 Yellow Box Cake Mix and required ingredients to make cake
2 Tbsp. Banana Flavoring
2 Tbsp. Cherry Flavoring
Red Food Dye or Beet Powder for Coloring (Optional)
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For The Chocolate Whipped Cream:
1/3 Cup Sugar
1/4 Cup Royal Mahogany Cocoa Powder
1 1/2 Cups Heavy Whipping Cream
1 Tbsp. Madagascar Vanilla Extract or Coffee Flavoring for a Darker Chocolate Flavor
Directions
Prep the Cake Batter ~
Preheat your oven according to the box mix instructions and line a cupcake pan with liners.
Prepare the Yellow Box Cake Mix batter according to the package directions using the required eggs, oil, and water.
Create the Flavor Swirl ~
Divide the prepared cake batter evenly into two separate mixing bowls.
In the first bowl, stir in the 2 Tbsp. Banana Flavoring until fully combined.
In the second bowl, stir in the 2 Tbsp. Cherry Flavoring. If you want a fun, festive look, add a pinch of Beet Powder or a drop of Red Food Dye to this bowl to turn the batter a beautiful pinkish-red.
Fill and Bake ~
Spoon a portion of the banana batter into each cupcake liner, then top it with a portion of the cherry batter until the cups are about 2/3 full.
Bake at 350°F (or the temperature indicated on your box mix) for approximately 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely on a wire rack before frosting.
Whip Up the Chocolate Frosting ~
In a chilled mixing bowl, whisk together the 1/3 cup sugar and 1/4 cup Royal Mahogany Cocoa Powder until no lumps remain.
Pour in the 1 1/2 cups heavy whipping cream and your choice of Madagascar Vanilla Extract or coffee flavoring.
Beat the mixture on medium-high speed until stiff peaks form. Be careful not to over-whip! Refrigerate the frosting until you are ready to assemble.
The Grand Finale ~
Pipe or spread the chilled chocolate whipped cream high onto each cooled cupcake.
Right before serving, give the frosting a generous dusting of Cherry Sugar and Chocolate Sugar to capture that authentic, irresistible banana split look.
Old Town Spice Shop Kitchen
At Old Town Spice Shop, our recipes aren’t just instructions—they are the result of a collaborative obsession with flavor. Our team is a diverse blend of BBQ competitors, artisanal makers, and dedicated foodies who believe that every meal deserves a little extra character. The Old Town Spice Shop Kitchen is where we come together to experiment, taste-test, and perfect the blends you bring into your home. From drafting the perfect dry rub for a weekend brisket to crafting unique botanical mixers for your next cocktail, our collective expertise is poured into every dish we share.
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