Real Recipes From Real Home Cooks ®

banana s'more cupcake

(4 ratings)
Recipe by
Wendy Rusch
Cameron, WI

Created this cupcake out of the blue one day...I was about make some s'more cupcakes when I seen the bananas that needed to be used, thought for a second and this was the result. If you love S'Mores and you like Bananas. Wait until you try this! Graham cracker crust, banana cake, hersey ganache filling, marshmallow frosting, hersey ganache drizzle and sprinkled with graham crumbs...sounds like a bite of heaven huh??? :o) Enjoy!

(4 ratings)
yield serving(s)
method Bake

Ingredients For banana s'more cupcake

  • 1 1/4 c
    heavy whipping cream
  • 16-18 oz
    hersey candy bars (10-12 average size candy bars)
  • 1 3/4 c
    graham cracker crumbs
  • 3 Tbsp
  • 1/2 c
    butter, melted
  • 2 1/2 c
    flour, all purpose
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    sea salt
  • 1 c
  • 1 c
    butter, softened
  • 3
  • 2 tsp
  • 3 c
    bananas mashed with 1 tsp lemon juice
  • 1 c
  • 14 oz
    marshmallow cream
  • 1 c
    butter, softened
  • 4-5 c
    powdered sugar
  • 1/4 c
    cream, approximately, or a little more

How To Make banana s'more cupcake

  • 1
    Place chocolate bar pieces into a medium glass or steel bowl. Warm cream in microwave until it starts to bubble around the edges, do not allow to boil, remove from microwave and pour over chocolate bar pieces. Let stand 5 minutes, do not stir, then stir until smooth and creamy, be patient, it will come together. Cover with plastic wrap and refrigerate until ready to use.
  • 2
    Preheat oven to 350. Line cupcake pans with liners 24ish. Combine crumbs, 3T sugar and melted butter. Set aside a Tablespoon or so for sprinkling over cupcakes later. Put 1 heaping tablespoon of crumbs into each liner and press down with narrow bottom glass or your fingers. Set aside.
  • 3
    Sift together flour, baking powder, soda and salt into a medium bowl. Set aside. In a large bowl, cream together butter and sugar, then add eggs one at a time, mixing well after each addition, add in vanilla and bananas. Gradually add half the flour mixture, mixing until just mixed, add buttermilk and mix until just mixed, then repeat with flour mixture until just mixed. Being careful to not over mix. Divide evenly over pressed crumbs. Filingl ¾ full. Bake 17-20 minutes or until toothpick comes out clean. Cool in pans 10 minutes then remove to racks to cool completely. When cakes are cooled, remove middles with apple corer or paring knife. Stir cooled chocolate ganache, fill cupcakes. If too thick, warm in microwave at 15 second intervals until soft enough to fill cupcakes.
  • 4
    Beat together marshmallow cream and butter until smooth, add in powdered sugar 1 cup at a time, if needed, add 1T cream at a time, until desired consistency is achieved. Use more powdered sugar to thicken if needed. Pipe or spread onto cupcakes, then drizzle with chocolate ganache and sprinkle with graham crumbs. Store in air tight containers in the refrigerator. Remove from refrigerator 30 minutes before serving. Enjoy!

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