Ingredients

The following ingredients have 23 Servings
  • For the cake:
  • 1 box chocolate cake mix
  • ½ cup light brown sugar
  • 1 cup milk
  • ½ cup vegetable oil
  • 3 large eggs
  • ½ cup light sour cream
  • 1 teaspoon vanilla extract
  • 2 medium bananas, smashed
  • For the filling:
  • 1 package instant chocolate pudding (3.4 oz)
  • 1 cup milk
  • ¾ cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • For the topping:
  • 8 ounces Cool Whip
  • 2 to 3 medium bananas
  • Nilla wafer cookies for garnish

Instruction

  • Preheat the oven to 350° F. Line a cupcake pan with 24 cupcake liners.
  • In a medium-sized bowl, combine cake mix, brown sugar, milk, vegetable oil, eggs, sour cream & vanilla extract. Beat on medium–high speed until all ingredients are well blended.
  • Add the smashed bananas and continuing mixing until the bananas are well incorporated. Use a spatula to mix the batter from the bottom of the bowl to the top to ensure it’s well mixed.
  • Divide the batter evenly, filling each liner about 2/3 full and bake at 350°F for 16 to 18 minutes until the cupcakes are set.
  • Test the cupcakes for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cupcakes are done. Allow the cupcakes to cool completely.
  • In a medium-sized bowl, combine the chocolate pudding mix and the milk and whisk just until the powder starts to dissolve. Refrigerate until the pudding is completely firm.
  • Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.) Pour the heavy whipping cream into the chilled bowl and beat until soft peaks form.
  • Add the powdered sugar and increase speed to medium high. Beat until stiff peak form.
  • Remove pudding from refrigerator (after it has set) and gently fold in whipped cream until it’s well combined. Place the filling in a Ziploc bag. Set in the refrigerator until you’re ready to use.
  • To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife or cupcake corer.
  • Cut off the tip of the Ziploc bag and fill the center with the chocolate mouse filling.
  • Take the tops of the cupcake centers and gently press them back into the mousse filling. This step is optional.
  • Fill a piping bag fitted with a large open star tip. Pipe the Cool Whip on top of the cupcakes.
  • Prior to serving, slice the bananas and place on top of the cupcake. Take a few Nilla Wafers and crush them in your hands to sprinkle over the top.
  • These cupcakes must be refrigerated.