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.