This is a really tasty cupcake and pretty straightforward. You will need very ripe bananas which make the tastiest banana flavor and when you use a really fresh under ripped banana, you didn’t get that punchy banana flavor. Place softened butter in a mixer with sifted self-raising flour along with castor sugar then to give a bit more caramelized flavor, add about 15 grams of brown sugar as well. Add a half a teaspoon of bicarbonate soda as well then take your grace like banana and mash them all up in a bowl until about sloppy liquid then wack that with the rest of the ingredients.

Crack in two eggs then gets the stand mixer going at low speed then increase the speed to medium and beat for about a minute. Add a tablespoon of milk and if you want to put vanilla extract you can do that at this point, bet for another 30 seconds then pop the batter evenly into your cupcake cases. Bake the cupcake at 170 degrees Celcius for 15 to 20 minutes. To make the buttercream, get your heatproof bowl with sugar in it then add two eggs and put it on a pan with simmering water then stir until all the grains have dissolved. Transfer it to the stand mixer then whisk it on high speed for about 10 to 15 minutes until completely cooled and fluffy and stiff.

Add in very soft butter and beat it on medium speed until ready then flavor it with a little bit of vanilla extract then give it another mix. Put the buttercream into a piping bag and start decorating your cooled cakes. Pip the buttercream meringue on the cupcakes then drizzle with some melted chocolate and top with some cherries. You can also fill these cupcakes with banana caramel or with whipped cream.


For the Cupcakes;

  • 1 1/3 cup all-purpose flour
  • 2 1/2 tablespoon cornstarch
  • 1 1/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 5 tablespoons butter softened
  • 3/4 cup sugar
  • 2/3 cup mashed banana
  • 1/3 cup buttermilk
  • 2 eggs

For the Frosting;

  • 1 cup butter
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • 2-3 tablespoons cream or milk

For the ganache;

  • 1/3 cup whipping cream
  • 2/3 cup semi-sweet chocolate chips

For the Toppings;

  • Sprinkles
  • Whipped cream
  • 12 Maraschino cherries


  1. Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcakes liners.
  2. In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Use an electric mixer to beat butter and sugar together until light and fluffy.
  4. Mix in the banana, buttermilk, and eggs until combined. Add in the dry ingredients a little at a time while mixing, until combined.
  5. Divide batter among the liners and bake for 15-18 minutes or until a toothpick comes out clean.
  6. Remove cupcakes from tin and allow to cool on a rack.

For the Frosting;

  1. With an electric mixer, beat butter, sugar, and vanilla together until smooth.
  2. Add cream until you get desired consistency.
  3. Place in a piping back that is fitted with a large round tip and then pipe onto cooled cupcakes.

For the ganache;

  1. Place chocolate chips in a bowl. Place whipping cream in another dish and microwave until hot.
  2. Pour hot whipping cream over the chocolate chips and let it sit for 2 minutes and then stir together until completely melted and combined.
  3. Allow the ganache for cool down for a few minutes before spooning onto the frosting.

For the Toppings;

  1. Add sprinkles on top of the ganache.
  2. Pipe a little whipped cream on and then top with a cherry. Serve.