Monday, December 16, 2013

Banana Cream Pie Cupcakes

Day 7 and I'm too tired to expound on this one except to say the banana cream is fab.u.lous and I may have just squirted it into my mouth straight from the piping bag when I was done doing the cupcakes...Maybe. Possibly. Probably.

Chocolate Banana Cream Pie Cupcakes
Your Cup of Cake

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. In a large bowl, combine eggs, oil, bananas, milk, sour cream and vanilla extract until smooth.
  3. Stir in cake mix until smooth.
  4. 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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