This week I baked many mini cupcakes for the Steamboat Springs First Friday Artwalk. I had so much fun baking this particular batch of cupcakes, as they would be one of my last summer cupcakes for the season. I am extremely excited to get into Fall & Holiday baking, but I just had to bake one more sweet summer flavor.

These Banana Split Cupcakes above are a banana cake with fudge filling, whipped cream frosting and a variety of toppings including cherries, crushed peanuts, sprinkles and banana slices. The cake was dense and moist, packed with tons of banana flavor. The fudge was the perfect secret filling and the whipped cream and nuts were the tastiest banana split toppings.

The cutest thing about these cupcakes may just be the cupcake wrappers. If you remember my pretty cupcake friend April from LA, she deserves all of the credit! She sent me mini & regular sized wrappers and they were all so adorable, I actually baked regular sized cupcakes – a rare occurrence in my baking.

I was so happy to hear that the cupcakes were a hit! Everyone loved the flavors, consistency and presentation. Now on to Fall flavors! Any requests?

Banana Cake - makes about 16 regular or 32 minis

adapted from the wonderful Martha Stewart 

• 3 ripe bananas 
• 1 cups cake flour, sifted
• 1/2 cups flour, sifted
• 1/2  tsp. baking soda
• 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 cup (1 stick) unsalted butter, room temp
• 3/4 cup sugar
• 3 large eggs, separated
• 1/2 cup sour cream
• 1 tsp. vanilla extract

1. Preheat oven to 400* F. Line cupcake tins with wrappers. Place the unpeeled bananas onto a baking sheet covered in parchment paper and place in oven to roast for about 15 min. Meanwhile, in a large mixing bowl, sift together both flours, baking soda, baking powder and salt. Remove bananas from oven and let cool before using. Reduce oven temp to 350* F. 

2. In a mixing bowl on medium-high speed, cream butter and sugar until pale and fluffy. Add egg yolks, one at a time, beating until each in incorporated, scraping down sides of bowl as needed. Add roasted and peeled bananas, beat until combine. Add flour mixture in 3 batches, alternating with 2 additions of sour cream, and beating until just combined after each. Beat in vanilla. 

3. In another mixing bowl, with mixer on medium speed, whisk egg whites to soft peaks; fold 1/3 whites into batter to lighten. Gently fold in remaining whites in 2 batches.

4. Divide batter evenly among lined cups, filling each 3/4 full. Bake minis for about 10-12 min. regular sized cupcakes bake for 20 minutes.

Fudge Filling - adapted from Cupcake Wars winning recipe

• 1/4 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup hot water
• 2 cups powdered sugar

1. Melt butter in a microwave-safe bowl. Whisk the cocoa and water until smooth in a separate bowl. Whisk the cocoa mixture into the butter until blended and smooth. Whisk in the powdered sugar until fluffy.

Whipped Cream Frosting

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar

Pour heavy cream in mixing bowl with powdered sugar. Whisk until combined and soft peaks form. Careful not to over mix.