For starters, preheat your oven to 350°.
As that warms up, line a 12-cup muffin tin with some liners.
Next, you’ll grab a mixing bowl. In it, combine your salt, nutmeg, baking soda, cinnamon, and flour.
Then, in a bigger mixing bowl, cream your shortening and sugar together. When those are adequately mixed together, add in your vanilla extract, egg, buttermilk, and mashed bananas.
Take that previously-made flour mixture, and add that to your bigger mixing bowl of mashed banana mixture. Keep stirring until everything is combined with one another.
Transfer that mixture into the muffin tin, but only fill up the cups about ⅔ of the way.
When your oven is ready, toss those bad boys in to bake for 15-20 minutes. When they pass that traditional “toothpick test of done-ness,” you can remove them from the oven, and place them on a wire rack to cool back down to room temperature.
As those cool, grab a bowl and a stand mixer to work on your frosting. In the bowl, cream your cannabis-infused butter. While creaming that, gradually add in your confectioners’ sugar, but only so one cup at a time. Keep that going until the contents become nice and creamy. Let it be known that the last cup of added sugar won’t mix in as smoothly. Don’t worry, just add in your milk until the frosting returns to a cream consistency.
When that happens stir your vanilla extract into your frosting.
Now, divide your frosting in 2 parts. In one half, add your cocoa, and expertly blend it into the frosting. In the other, mix in your jam, and again, keep mixing everything until it is fully incorporated.
At this point in the recipe, you’ll need to work on your ganache. To do that, you’ll need to pour your cream into a microwave-safe bowl, and heat that sucker up for 30 seconds. Follow that up, by adding in your instant coffee granules, cannabis-infused butter, and chocolate.
Continue to stir those contents until the ganache is silky smooth. When that happens, set it to the side for 15-20 minutes to thicken up a touch.
Then, grab a now cooled cupcake, and pipe a rich ring of chocolate buttercream frosting around the edge of it. Don’t go too high with your frosting, though.
In the center, toss a dollop of your strawberry buttercream, and place a banana chip on top. Finish the whole thing off with a healthy drizzle of ganache, and you’re good to go.
Repeat that frosting process with the remainder of your Cannabis Banana Split Cupcakes, and that’s it!