Chocolate Banana Pudding Cupcakes

Listen, sugar. There’s banana pudding, and then there’s Chocolate Banana Pudding Cupcakes and if your mouth ain’t watering just thinking about that combo, bless your tastebuds ‘cause they’re missin’ out. These babies are deep, dark, and full of banana pudding soul, with a cocoa-kissed cupcake base, creamy banana filling, and whipped topping that’s messy in the best way. We’re talking old-school flavor meets bake-sale glory.

Gather Up These Ingredients (Each One Matters!)

Here’s what goes into makin’ these Chocolate Banana Pudding Cupcakes sing and why you shouldn’t skip a thing:

Black Bananas: We want ’em overripe, almost syrupy. More brown than yellow. Trust me this is banana pudding magic.

All-Purpose Flour: Good ol’ backbone for structure.

Unsweetened Cocoa Powder: Here’s where the chocolate gets real. A deep cocoa base balances that banana sweetness perfectly.

Granulated Sugar: Just enough to sweeten the batter and balance the cocoa.

Baking Powder + Baking Soda: For lift and fluff don’t skip ‘em.

Salt: Always. Salt = flavor enhancer.

Eggs: Holds it all together with rich texture.

Vegetable Oil: Keeps things moist and velvety (butter can dry out cocoa cake fast).

Vanilla Extract: Layers in warmth and depth.

Banana Cream Instant Pudding Mix: This is our hidden gold—folded into the filling and a touch in the batter for extra banana flair.

Whole Milk: For the pudding mix, smooth and creamy.

Whipped Cream or Banana Frosting: Light topping to balance the richness below.

Nilla Wafers (optional): For crunch on top or folded into frosting.

Let’s Get to Baking

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Mash your bananas in a large bowl until silky and smooth.
3. Add eggs, oil, vanilla, and a tablespoon of dry pudding mix. Stir gently until well combined.
4. In a separate bowl, mix flour, cocoa, baking powder, baking soda, sugar, and salt.
5. Combine dry and wet ingredients. Stir until just combined. Don’t overmix or you’ll get dry muffins instead of cupcakes!
6. Scoop into cupcake liners, filling 2/3 full. Bake 18–20 minutes. Let cool completely on a rack.
7. While cooling, whisk the banana pudding mix with cold milk. Chill until thickened (about 10 mins).
8. Core out the center of each cupcake and fill with banana pudding using a spoon or piping bag.
9. Top with whipped cream or banana frosting. Garnish with banana slice or crushed wafers for flair.

Mistakes to Avoid

Using under-ripe bananas is a big no-no. You need that deep sweetness and syrupy texture only black bananas can bring.

Skipping the cocoa or using too much will throw off the balance—stick to unsweetened and measure it right.

Not chilling the pudding before filling. Runny filling = soggy cupcakes. We’re not about that sad life.

Pro Secrets

Swap in sour cream for a portion of the milk for extra richness in the batter.

Layer banana pudding + chocolate ganache inside the cupcake for a double punch of flavor. Trust me, it’s sinful in the best way.

Want Banana Pudding Muffins instead? Just skip the pudding center and frosting—bake as is and enjoy for breakfast with coffee!

Make ahead: Freeze cupcakes (unfilled) and pudding separately. Fill and frost when ready to serve.

Serving These Beauties Just Right

These Chocolate Banana Pudding Cupcakes shine on their own, but here’s how I dress ’em up:

• Sprinkle cocoa dust and top with brûléed banana slice for drama
• Pair with banana chia pudding cups for a healthy-ish duo
• Serve alongside banana pudding cheesecake for a full-on southern dessert table

Chocolate Banana Pudding Cupcakes

Chocolate Banana Pudding Cupcakes blend rich cocoa flavor with velvety banana cream centers, topped with whipped cream or banana frosting. A decadent Southern-inspired dessert that’s easy to bake and even easier to devour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine southern

Servings 12 cupcakes

Calories 310 kcal

Equipment

• 12-cup muffin tin
• Mixing Bowls
• Whisk
• Spoon or apple corer
• Piping bag (optional)

Ingredients

  

Cupcake Batter

• 2 black bananas mashed, overripe
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs room temperature
• 1/3 cup vegetable oil
• 1 tbsp banana cream instant pudding mix dry, for batter
• 1 tsp vanilla extract

Filling & Topping

• 1 package banana cream instant pudding prepared with cold whole milk
• whipped cream or banana frosting for topping
• Nilla wafers or banana slices for garnish (optional)

Instructions

 

• Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
• Mash black bananas in a bowl until smooth and silky.
• Add eggs, vegetable oil, vanilla, and 1 tbsp dry pudding mix to mashed bananas. Mix gently.
• In another bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• Combine wet and dry ingredients. Stir until just combined. Do not overmix.
• Spoon batter into cupcake liners, filling 2/3 full. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
• Prepare banana cream pudding with cold milk and chill for 10 minutes until thickened.
• Core out center of each cupcake and fill with prepared pudding using a spoon or piping bag.
• Top with whipped cream or banana frosting. Garnish with crushed wafers or banana slices.

Notes

• Use very ripe bananas and don’t overmix the batter for best texture.
• Freeze cupcakes unfilled for make ahead convenience.
• Add chocolate ganache with banana pudding for an extra treat.

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FAQs

Can I make these with boxed Banana Pudding Cake Mix?

Yes ma’am! Swap your dry ingredients for boxed Banana Pudding Cake Mix. Just mix with black banana, cocoa, and follow the rest. Still rich, still dreamy.

Can I use real banana pudding instead of instant?

You can, but it’ll be heavier and harder to pipe. Instant banana cream pudding keeps it light and stable. If using homemade, make sure it’s thick and chilled.

What frosting works best for these cupcakes?

Whipped cream is classic, but Banana Cream Cheese Frosting is divine. You can also swirl chocolate buttercream with banana pudding mousse for a visual wow!

Why are my cupcakes sinking in the middle?

Either the oven was too hot (causing rise-then-fall), or the batter was overmixed. Use a scoop for even bake, and avoid opening the oven too early!

Endin’ On a Sweet Note

These Chocolate Banana Pudding Cupcakes are what happens when nostalgia meets cocoa and says “let’s do dessert right.” They’re rich, creamy, soft in the middle and just dramatic enough on top. And if you’re already dreaming up your next banana treat, check out our classic version or level up with this banana pudding layer cake. As always, bake it with love and a little sass.