Banana Split Cupcakes

Cupcakes:1 1/2 cups self-rising flour1 1/2 cups all-purpose flour1 cup (2 sticks) unsalted butter, softened2 cups sugar4 large eggs, at room temperature1 cup milk1 cup banana puree1 teaspoon vanilla extract

Banana Cream Custard Filling:1 bananas1 cup milk1 cup heavy cream cup corn starch cup sugar, plus 2 tablespoon sugar1 tablespoon vanilla kosher salt

Classic Vanilla Buttercream Frosting:** a correction was made on 5/23/11 to reflect a typo on the vanilla extract portion **5 large egg whites11/2 cup sugar4 sticks unsalted butter, diced and softened1/4 teaspoon salt1 1/2 teaspoons vanillas extract

Chocolate Dipping Sauce: 2/3 cups dark chocolate 2 tablespoons heavy cream 4 tablespoons powdered sugar, sifted 5-8 tablespoons water, warm

In a bowl, add both flours and whisk to combine; set aside. In another bowl cream the butter on medium speed until smooth. Gradually add the sugar and beat until fluffy, about three minutes.

Add the eggs, one at a time, beating well after each addition; set aside. In another bowl add milk, banana puree, and vanilla extract whisking to combine.

Add the dry ingredients in three parts, alternating with the milk, banana and vanilla mixture. With each addition, beat until the ingredients are incorporated but do not over-beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well combined. Fill cupcake liners 3/4 full and bake for 20 to 25 minutes, or until a cake tester (toothpick) inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes.

Place all ingredients in a food processor bowl or blender and process to combine.

Pour mixture into a saucepan over a medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook the mixture until it thickens, about 5-7 minutes, or until it coats the back of a spoon.

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.

Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.

Add butter one piece at a time, mixing to incorporate after each addition.

Place chocolate and heavy cream in a bowl over simmering water.

Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine.

Add powdered sugar and mix to combine.

To stuff the cupcakes: Create a well in the center of the cupcake using either apple corer, the large end of cupcake tip, or hand-carve a well using a paring knife. Fill well with banana cream custard filling.

To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the buttercream frosting does not melt.

Remove cupcakes and dip in warm chocolate sauce, and then rim with nonpareils. Return cupcakes to freezer for five minutes for chocolate to set.

Remove from freezer and finish piping frosting on top and garnish with a Maraschino cherry.