These chocolate and banana cream cupcakes are made with a chocolate and banana cupcake and filled with a chocolate mousse. Cover them with whipped cream, bananas and Nilla wafers.
For the cake:
1 box of chocolate cake mix
½ cup light brown sugar
1 cup of milk
½ cup of vegetable oil
3 large eggs
½ cup light sour cream
1 teaspoon vanilla extract
2 medium bananas, flattened
For the filling:
1 package of instant chocolate pudding (3.4 ounces)
1 cup of milk
¾ cup heavy whipped cream
3 tablespoons of powdered sugar
For the upper part:
8 ounces of Cool Whip
2 to 3 medium bananas
Nilla wafer cookies for garnish
For the cake: Preheat the oven to 350° F. Line a muffin tin with 24 muffin liners.
In a medium bowl, combine cake mix, brown sugar, milk, vegetable oil, eggs, sour cream and vanilla extract. Beat at medium-high speed until all ingredients are well blended.
Add the flattened bananas and continue mixing until the bananas are well incorporated. Use a spatula to mix the dough from the bottom of the bowl to the top to ensure it is well blended.
Divide the dough evenly, filling each layer 2/3 full, and bake at 350°F for 16-18 minutes until the pastries are done.
Test the cupcakes for readiness by inserting a toothpick into the center. If the toothpick comes out clean, the cupcakes are ready. Allow the cupcakes to cool completely.
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