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.
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.