Chocolate Banana Cream Pie Cupcakes

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I have to admit to not necessarily being a fan of chocolate covered fruit.  I mean, I LOVE chocolate and I LOVE fruit, just not combined.  But Your Cup of Cake sold me on chocolately bananas by including a dollop of banana cream pie filling on top of these yummy banana chocolate cupcakes.  So much goodness in such a small package.  And bananas are healthy, right?

Chocolate Banana Cream Pie Cupcakes


Chocolate Banana Cake:
1 box Devil’s Food cake mix
3 eggs
1/2 C. oil
3 bananas, mashed
1/2 C. milk or buttermilk
1/4 C. sour cream or plain yogurt (optional)
2 tsp. vanilla extract
Chocolate Buttercream:
1 C. butter, softened
1/2 C. unsweetened cocoa powder
2 tsp. vanilla extract
3 Tbsp. milk
3-4 C. powdered sugar
Banana Cream Filling:
1 small pkg. banana cream instant pudding mix (jello mix)
2 C. heavy whipping cream


1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, oil, bananas, milk, sour cream and vanilla extract until smooth.
4. Stir in cake mix until smooth.
5. Fill cupcake liners 3/4 full and bake for 16-22 minutes or until an inserted knife comes out clean.
5. Chocolate Buttercream: Beat butter until smooth. Add cocoa, vanilla and milk and beat again. Slowly add in powdered sugar until you reach your desired consistency.
6. Filling: Using a whisk attachment on your Kitchen Aid or hand mixer, whip cream and pudding mix until stiff peaks form.
7. To Assemble: Pipe a ring of chocolate buttercream around the edge of the cooled cupcakes. Then use a food scoop or a spoon to place the filling in the middle.



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