Banana Split Cupcakes


These cupcakes look like they took a lot of time and effort (and taste like it, too) when they’re actually really easy. These cute cupcakes need the melted chocolate, cherry, and sprinkles to make them complete. I found this recipe on this free cupcake app (called “Cupcake”) and slightly modified it.  Enjoy!

For the cupcakes (makes about 18-24):

  • 1 box yellow cake mix
  • 1 stick (8 Tablespoons) melted butter
  • 3/4 cup water
  • 2 ripe bananas, mashed
  • 3-4 eggs (depending on size)
  • 1 jar (about 7 oz.) marshmallow creme

Preheat oven to 375°F. Line muffin tins with paper liners. Mix or whisk cake mix, butter, water, eggs, and bananas.  Fill the muffin tins about 2/3 full with batter.  Bake for about 15-20 minutes or until tops spring back when lightly touched. Remove cupcakes and allow to cool before coring out the middle of the cupcake and filling it with 2-3 teaspoons of marshmallow creme.

For the topping:

  • 2 sticks of butter, softened
  • 2 Tablespoons maraschino cherry juice
  • approx. 4 cups powdered sugar
  • 1 jar maraschino cherries
  • 1 cup chocolate chips, melted
  • multi-colored sprinkles

Beat butter, juice, and powdered sugar together until light and fluffy.  Top with melted chocolate, sprinkles, and a cherry for extra cuteness. 🙂


Mint Oreo Brownie Cupcakes


Let me repeat that for you: MINT. OREO. BROWNIE. CUPCAKES. I love mint oreos, brownies, and cupcakes (duh, who doesn’t?).  I made these cupcakes for a friend who has a “mild obsession” to mint oreos. They were a great and delicious success 🙂 You should seriously make these, because they’re amazing and not that hard. You could even be lazy and use a boxed brownie mix if you wanted to (just add an extra egg). 

For the cupcakes (makes 24):

  • 24 mint oreos
  • 1 cup butter
  • 2 cups sugar
  • 5 large eggs (or 6 medium to small)
  • 2 tsp. vanilla
  • 2/3 cup cocoa powder
  • 1 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • about 1 cup chocolate chips

Preheat the oven to 350 degrees F. Line cupcake tins with paper liners and place a mint oreo in the bottom of each one. Melt butter in a medium saucepan over medium heat. Remove from heat and add sugar, eggs, and vanilla. Whisk in the dry ingredients.  Add a scant 1/4 cup batter to each liner (don’t worry, brownies don’t rise much). Drop a small spoonful of chocolate chips in the middle of each cupcake. Bake the cupcakes in the preheated oven for about 20 minutes. Be very careful not to over-bake. 

For the frosting:

  • 2 sticks of butter
  • about 4 cups powdered sugar
  • about 10 oreo cookies

Beat butter and powdered sugar until light and fluffy. Separate the mint oreo filling from the cookies and add the filling to the frosting. Forst the cooled cupcakes. Crush the cookies and sprinkle them over the top of the cupcakes. Enjoy!