Friday, March 29, 2024
HomeRECIPESCHOCOLATE BANANA CREAM PIE CUPCAKES

CHOCOLATE BANANA CREAM PIE CUPCAKES

INSTRUCTIONS

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.
For the filling: In a medium bowl, combine the chocolate mixture and milk and beat until the powder begins to dissolve. Refrigerate until pudding is completely firm.
Prepare the whipped cream. Place bowl and whipping attachment in freezer for 5-10 minutes to cool thoroughly (this step is optional, but is a common practice I use.) Pour heavy whipped cream into cold bowl and whip until smooth peaks form.
Add the powdered sugar and increase the speed to medium-high. Beat until hard peaks form.
Remove the pudding from the refrigerator (after it has hardened) and gently add the whipped cream until well combined. Place the filling in a Ziploc bag. Place it in the refrigerator until it is ready to use.
To assemble the muffins, remove the center of the muffin with a spoon, knife or muffin scoop.
Cut off the tip of the Ziploc bag and fill the center with the chocolate mouse filling.
Take the tops of the cupcake centers and gently press them back into the mousse filling. This step is optional.
For the filling: Fill a trimming bag with a large open star tip. Place the cold whip on top of the cupcakes.
Before serving, slice the bananas and place them on top of the muffin. Take a few Nilla wafers and crush them in your hands to sprinkle them on top.
These cupcakes must be refrigerated.

NOTES

To make a homemade whipped cream topping, use 1/12 cup of heavy whipped cream and about 3/4 cup of powdered sugar. Chill the bowl as indicated in the “filling” section.

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