This decadent banana cupcake is filled with custard and a strawberry. It is then topped with vanilla cream, banana slices, nuts, a glace cherry and a drizzle of chocolate, it's truly
out of this world.
Preheat oven to 180 degrees C. Line 2 x 12 hole muffin tins with 20 large paper patty pans.
Cakes: Place all the ingredients into a large bowl and using an electric mixer beat until well combined. Evenly fill the patty pans.
Cook for approximately 20 minutes until golden on top and a skewer comes out clean. Cool completely.
Filling: Using a teaspoon, scoop out a hole in the middle of the cake without touching the bottom.
Place a heaped teaspoon of custard in the hole then push in a strawberry.
Topping: Whip the cream with the icing sugar and vanilla until thick and holding shape. Pipe or spoon cream onto the top of the cupcakes.
Drizzle with the chocolate topping. Decorate with the banana, glace cherries and nuts.
These are best, filled close to serving. Only fill the amount you need. Keep any left over unfilled cakes in an airtight container. If you don't want to make any more of the banana split cupcakes, ice as desired for normal cupcakes. Any filled cupcakes will need to be refrigerated.