Bake the cupcakes according to the recipe instructions. For real banana split flavor, add 2 tablespoons of banana extract to your cake batter.
While the cupcakes are baking and cooling, place all three containers of canned icing in the freezer until firm -- about 20 minutes. Cold, firm icing is much easier to scoop.
Using a small cookie dough scoop, drop a small amount of the first flavor of icing on top of each cupcake while still cold and firm. Once each cupcake has a scoop of the first flavor, wash the scoop and repeat with the second and third flavors.
Melt the chocolate according to package directions, and spoon or drizzle a small amount onto the top of each cupcake in the center.
While the chocolate is still warm, place a candy cherry sour in the center of each cupcake and sprinkle with chopped peanuts.
Get the Banana Split Cupcakes Recipe!
Toni Miller is the baker and author behind the festive dessert blog Make Bake Celebrate. She loves creating treats that look just as sweet as they taste, while helping others learn to create their own! When she's not working with buttercream and sprinkles, Toni has the privilege of serving as an Army wife and raising three sweet little girls. Connect with her on Facebook, Pinterest, Twitter, and the Make Bake Celebrate blog.