Chocolate Banana Creme Cupcakes
As the title mentions, these are Chocolate cupcakes, with banana creme filling, and banana buttercream frosting! I took three different recipes and put them together for an epic delight. These were a lot of work, but they look awesome. I haven't tasted them yet (except some of the filling and frosting that got on my fingers!) but I fully expect them to be awesome. Without further ado, here's the details!
Chocolate Banana Crème Cupcakes
Makes about 20 large cupcakes (more if you make small cupcakes)
Ingredients
Cupcake -
3 cups all-purpose flour
1 ½ cups white sugar
1/3 cup unsweetened cocoa powder
1 3.5 oz chocolate pudding mix
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
Banana Crème Filling -
¼ cup butter
¼ shortening
2 cups confectioner’s sugar
1 pinch salt
3 tablespoons milk (use more milk if pudding mix makes it too stiff)
1 teaspoon vanilla
1 3.5 oz banana pudding mix
Banana Buttercream Frosting -
2 cups shortening
8 cups confectioner’s sugar
½ teaspoon salt
2 teaspoons vanilla extract
1 cup heavy whipping cream (use more cream if pudding makes it too stiff)
1 3.5 oz banana pudding mix
Method
Cupcake -
Preheat the oven to 375 degrees F (190 C). Prepare 36 cupcake paper and use them to line a cupcake/muffin pan.
In a large bowl, mix together the flour, sugar, cocoa, pudding mix, baking soda, and salt. Make a well in the center and pour in the eggs, milk, water, oil, and vanilla. Mix well. Fill each cupcake paper (in muffin tin - do not fill any you haven’t put in the tin yet!) half-full with batter.
Bake in preheated oven for about 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Banana Crème Filling -
In a large bowl, beat butter and shortening together until smooth. Blend in confectioner’s sugar and pinch of salt. Gradually beat in milk and vanilla. Blend in pudding mix, and beat until light and fluffy.
If you have a pastry bag with a tip, simply fill the bag, push tip through top or bottom of cupcake, and fill the cake. If you do not have a pastry bag with tip, cut a hole in the cupcake and reserve the cut out cake. Use a plastic bag with a hole cut in one corner to fill the cupcake. Then replace the top of the cut out section. You may hollow out as much cake as you wish.
Banana Buttercream Frosting -
In a mixing bowl, cream shortening until fluffy. Add sugar and pudding mix, continue creaming until well blended.
Add salt, vanilla, and 6 oz of whipping cream. Blend on low speed until moistened (add more cream if pudding makes it too stiff). Once blended, beat on high speed until fluffy.
Chocolate Banana Crème Cupcakes
Makes about 20 large cupcakes (more if you make small cupcakes)
Ingredients
Cupcake -
3 cups all-purpose flour
1 ½ cups white sugar
1/3 cup unsweetened cocoa powder
1 3.5 oz chocolate pudding mix
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
Banana Crème Filling -
¼ cup butter
¼ shortening
2 cups confectioner’s sugar
1 pinch salt
3 tablespoons milk (use more milk if pudding mix makes it too stiff)
1 teaspoon vanilla
1 3.5 oz banana pudding mix
Banana Buttercream Frosting -
2 cups shortening
8 cups confectioner’s sugar
½ teaspoon salt
2 teaspoons vanilla extract
1 cup heavy whipping cream (use more cream if pudding makes it too stiff)
1 3.5 oz banana pudding mix
Method
Cupcake -
Preheat the oven to 375 degrees F (190 C). Prepare 36 cupcake paper and use them to line a cupcake/muffin pan.
In a large bowl, mix together the flour, sugar, cocoa, pudding mix, baking soda, and salt. Make a well in the center and pour in the eggs, milk, water, oil, and vanilla. Mix well. Fill each cupcake paper (in muffin tin - do not fill any you haven’t put in the tin yet!) half-full with batter.
Bake in preheated oven for about 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Banana Crème Filling -
In a large bowl, beat butter and shortening together until smooth. Blend in confectioner’s sugar and pinch of salt. Gradually beat in milk and vanilla. Blend in pudding mix, and beat until light and fluffy.
If you have a pastry bag with a tip, simply fill the bag, push tip through top or bottom of cupcake, and fill the cake. If you do not have a pastry bag with tip, cut a hole in the cupcake and reserve the cut out cake. Use a plastic bag with a hole cut in one corner to fill the cupcake. Then replace the top of the cut out section. You may hollow out as much cake as you wish.
Banana Buttercream Frosting -
In a mixing bowl, cream shortening until fluffy. Add sugar and pudding mix, continue creaming until well blended.
Add salt, vanilla, and 6 oz of whipping cream. Blend on low speed until moistened (add more cream if pudding makes it too stiff). Once blended, beat on high speed until fluffy.