Oh my goodness, I am just too excited!  My baking project turned out so well that I’m going to hurry through blogging dinner so I can tell you about it.

Dinner wasn’t bad.

It’s just that nothing can compare to cupcakes.

I made this lentil soup packet from Manischewitz.

And Adam and I split a slice of buffalo chicken pizza as our carb.

Done and done; now I can talk about dessert!

Do you see why I was excited?

It’s been forever since I’ve eaten an actual banana split, but once I got the idea of Banana Split Cupcakes into my head I couldn’t get it out!

Banana Split Cupcakes

• 1 and 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 large bananas, well mashed
• 3/4 cup white sugar
• 1 large egg
• 1/3 cup melted butter
• 1/4 cup roughly chopped walnuts
• 12 Tbsp hot fudge sauce
• 3 cups powdered sugar
• 1/2 cup butter, softened
• 5 oz vanilla bean ice cream, fully melted
• maraschino cherries
• rainbow sprinkles

1. Preheat oven to 350 degrees Farenheit.  Line a cupcake tray with 12 paper liners.
2. Sift together flour, baking powder, baking soda, and salt and set aside.
3. In a large bowl combine mashed banana, white sugar, egg, and melted butter.  Stir to combine, then fold in flour mixture and mix just until smooth.  Fold in walnuts.
4. Fill each cupcake liner halfway with batter.  Spoon 1 Tbsp fudge sauce into each cup.  Top with remaining batter.
5. Bake for 25-30 minutes.  Allow cupcakes to completely cool before icing.
6. While cupcakes are cooling, use an electric mixer to beat together softened butter, powdered sugar, and melted ice-cream.  (This icing will keep best if stored in the fridge rather than at room temperature).
7. Ice cupcakes then top with cherries and sprinkles as desired.

I wasn’t sure how the ice cream icing would work, but it ended up being perfect.  And it goes without saying that a layer of fudge in the middle of a cupcake is pure joy.

I ate two cupcakes (and did lots of nibbling) and it’s definitely time for me to put in my retainers so I don’t eat a third one!

For your own good, I beg of you; make these yourself this weekend!