Banana Cream Cupcakes with Chocolate Frosting

We’re Goin’ Bananas today on Created by Diane!

Are you ready for these super delicious banana cream filled cupcakes?

These do not disappoint one bit.

The frosting is smooth and creamy without being overly sugary, not that overly sugary doesn’t have it’s place….but just not today.

The banana cupcakes are lighter than banana bread but still moist and delicious.

The banana cream filling….

well that is the over the top delicious part.

I couldn’t believe how something SO easy could have me standing at the kitchen sink eating what little was leftover

*note to self next time make more banana cream filling so I can eat it by the spoonful for DAYS!!!

Yes it was that good.

 

I’ve hollowed out cupcakes many times using a small knife or the back of a decorator tip and this handy little tool is WAY easier. Trust me especially if you are making 4 dozen cupcakes….this saves a lot of time. (Cupcake corer on Amazon $3.99)

Place the chilled banana cream into a piping bag or plastic bag with the tip cut off so you can easily fill the cupcakes without any mess.
Place the top part of the cupcake piece you removed onto the cream. Just take a small knife and trim off the excess cake and eat it of course, that is the fun of making filled cupcakes, right?

This is a delicious and easy chocolate frosting recipe, just remember to melt the chocolate chips and give them a few minutes to cool before adding it to the butter or the frosting will melt and you don’t want melted frosting. If you are in a hurry, put the bowl of melted chocolate over a bowl of ice water for a couple minutes. You don’t want the chocolate to firm back up, you just don’t want it to be hot.

I decorated the banana filled cupcakes with the chocolate frosting and a 2D tip and added a banana chip to each one. Here you can see the thick banana cream filling. This is one of those times when you make something with a packaged item and don’t follow the directions and wonder if you should call the company and tell them you made their product even better than they imagined and they should now put your idea on the box! Well at least I think they should.

The cupcakes remind me of banana cream pie and a frozen chocolate covered banana all in one.

5.0 from 2 reviews
Banana Cream Cupcakes with Chocolate Frosting
 
Ingredients
  • 1 cup sugar
  • 2 eggs
  • 1¼ cup flour
  • 1 teaspoon baking powder
  • ¾ cup milk
  • ½ cup butter
  • 2 tablespoons oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon banana extract
Banana Cream Filling
  • ¼ cup instant banana pudding mix
  • 1 cup heavy cream Mix well and refrigerate
Chocolate Frosting
  • ½ cup butter
  • 2 cups powdered sugar
  • ¼ cups melted chocolate (Ghirardelli 60% Cacao Bittersweet Chips)
  • 3 tablespoons heavy cream
  • Beat butter, add sugar, chocolate and cream and mix until smooth and creamy
Instructions
  1. *be sure to make banana cream filling first so it has time to set up in refrigerator.
  2. Beat sugar and eggs, add flour and baking powder.
  3. Pour in milk and butter and oil, beat one minute until smooth.
  4. Mix in extracts.
  5. Beat sugar and eggs for 1 minute.
  6. Fill each cupcake liner with 3 tablespoons of batter
  7. Makes 12 cupcakes
  8. Bake at 325 degrees (with dark pan and foil lined cupcake papers) for 20-25 minutes.

 

 

I just LOVE how cute these Monkey Cupcake Wrappers from Renyolds are they really looked so bright and pretty on the cupcakes.

Banana cupcakes with banana cream filling chocolate frosting and a banana chip, yes I told you we were goin’ bananas today!

If you liked “Goin’ Bananas” with me, you may like this fun banana board on Pinterest.

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Comments

  1. 9

    FW says

    What is the name of the tool that you used to take out he centers of the cupcakes and where did you get yours..??

    Thanks…Cheers…

  2. 24

    Nancy C says

    Diane, am I missing something? Noticed that you stated something about using a corer to hollow out especially when making 4 dozen but can’t tell how many this recipe makes. They look so good that I am secretly hoping that it does yield 4 dozen. LOL!

    • 25

      Diane says

      no sorry the recipe doesn’t make twp dozen, it makes 1 dozen. I just meant that when you are making 4 dozen this tool comes in EXTRA. handy :)

  3. 27

    francy says

    Dang it!! I wish I would have read the comments or you would have edited the recipe above, because I just made these but I divided it between 24 cupcakes (as that is what most usual cupcake recipes make) and hoped they would rise or something….NOT. They are very small. Thank goodness I made a bunch of the chocolate frosting to make up for it. They do smell awesome, and I am sure they will taste awesome, just wish I would have known only to make 12…not 24!!!

    • 28

      Diane says

      I’m so sorry about that. I did update the recipe now to reflect how much batter to use and how many the recipe makes. Three tablespoons is a general guideline on how much batter to fill each cupcakes area. I didn’t realize that I hadn’t updated the recipe to reflect the comment that I made. Nothing wrong with a little extra frosting though :) hope they were enjoyed.

  4. 29

    Jen says

    I don’t know if I tried making these wrong or not. Is the butter supposed to be softened or melted? And where does the oil go in?

    • 30

      Diane says

      Sorry about that. I added the oil along with the butter and milk. The butter was at room temperature (soft) I did not melt it. I hope that helps :)

  5. 31

    Deb says

    Just made these cupcakes for my daughter’s baby shower. Did not use the wrappers but the cupcakes were a huge success. Everyone loved them I did have a monkey theme too so it worked out great. They taste soooo good! Thanks Diane for the recipe.

    • 34

      Diane says

      I haven’t used cake flour in this recipe. My guess would be that the cupcakes may turn out lighter and fluffier and may not hole up to the filling and frosting as well. It’s sure worth a try though, let me know if you try it and how it turns out.

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