1 box cake mix
1 cup water
1/3 cup water
3 ripe bananas
1 can frosting
1 pound strawberries (fresh or frozen)
8 oz chocolate
1 cup heavy cream
1 Tbsp corn syrup
Mash and beat bananas with 3 eggs. Add to cake mix along with oil and water.
Pour in lined cupcake liners and bake at 350 for 10-15 minutes.
Puree strawberries (a thick chuncky puree). Add 2Tbsp powdered sugar and let macerate for 20 minutes.
Add 1 cup heavy cream to chocolate and melt in the microwave stirring every 30 seconds. Or melt in bowl over hotwater in a saucepan.
Once melted, add 1 Tbsp corn syrup. Let cool completely before adding to cupcakes.
Cut the cupcakes with an apple corer. Fill with strawberry puree. Top with crushed pineapple. Pipe with icing, top with ganache. Add sprinkles and top with a cherry. Voila, Banana split cupcakes!