The Story:
Every year my elementary school had a huge family fair. There were games and booths set up across the entire length of the school and the festivities even spilled over into the tennis courts. There was basketball shooting, dart throwing, 3 legged races, bouncy houses, face painting and even the classic ping pong ball toss into fish bowl to win a gold fish. But being the rather chunky child that I was, I spent all my time outside the Kindergarten classroom, because that’s where the cake walk was.
Ingredients
Chocolate Banana Cake:
1 box Devil's Food cake mix
3 eggs
1/2 C. oil
3 bananas, mashed
1/2 C. milk or buttermilk
1/4 C. sour cream or plain yogurt (optional)
2 tsp. vanilla extract
Chocolate Buttercream:
1 C. butter, softened
1/2 C. unsweetened cocoa powder
2 tsp. vanilla extract
3 Tbsp. milk
3-4 C. powdered sugar
Banana Cream Filling:
1 small pkg. banana cream instant pudding mix (jello mix)
2 C. heavy whipping cream
Directions
1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, oil, bananas, milk, sour cream and vanilla extract until smooth.
4. Stir in cake mix until smooth.
5. Fill cupcake liners 3/4 full and bake for 16-22 minutes or until an inserted knife comes out clean.
5. Chocolate Buttercream: Beat butter until smooth. Add cocoa, vanilla and milk and beat again. Slowly add in powdered sugar until you reach your desired consistency.
6. Filling: Using a whisk attachment on your Kitchen Aid or hand mixer, whip cream and pudding mix until stiff peaks form.
7. To Assemble: Pipe a ring of chocolate buttercream around the edge of the cooled cupcakes. Then use a food scoop or a spoon to place the filling in the middle.
8. Ta-Dah! These are amazing, so go give them out before you take a bite of one, or else you'll eat them ALL.
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I love frosting cupcakes with my cookie scoops!
These look delicious!!!! Can’t wait to give them a try!
I’m going to make some this weekend. My kids will love these!
Once again, you’ve nailed it. I love how you decorated it. I’ve never thought of doing that!
Those look so fantastic!! Love it!
Beautiful! Love the way you decorated these…you are so clever and creative!
What a fun twist! Bet these were fabulous
Oh man OH MAN I love chocolate and bananas! That is the best combination ever!
So cute! Look perfectly delicious!
Hello Lizzy! This cake looks so beautiful, can’t wait to try it, thanks Lizzy.
Hi, I am wondering, does the banana filling hold in room temperature?
Thank you.
It does!!! That’s why I love it so much! The gelatin from the pudding helps to keep it firm
Izzy, I made these and took them to work. They were a huge hit! Love all your recipes and ideas. Thanks for the cupcake inspiration!
Oh good! They were were fabulous when I made them, all of my friends were instantly obsessed.
The cake mixes that you use in your recipes . Do they have pudding in it ? I think Duncan Hines brand still doesn’t have pudding in it. Thanks
I always and ONLY use Pillsbury mixes
I love all your cupcake ideas, I have made several with rave reviews
I was wondering how long these can sit out at room temperature. I see above that you said the gelatin in the pudding helps to keep it firm…so does that mean 24 hours give or take? Thank you for your posts I look forward to getting my email saying there is a new one!
I would keep the filling in the refrigerator if you want to serve them the next day and then the day of, scoop out the filling onto the cakes just to be safe!
Made these tonight for a volunteer appreciation night and they were a hit!! Thanks!
Hi Lizzy,
Great website and great recipes. You have a real talent for food photography & creative combinations for your food! Thanks for sharing.
I did want to ask you a question in regards to your cake base: do you have a particular reason why you use oil instead of melted butter for your cake base? I know the box indicates oil, but I’ve always found the taste of melted butter to be a bit yummier. Since you are definitely a more experienced baker than I, I just wanted to get your feedback on it.
Thanks!
Oh! And I also noticed that sometimes you use melted butter (but cooled) and sometimes you use oil. Just wanted to get your insight!
Yeah, it just depends on the texture you want for the cake. You can also use applesauce if you are watching calories
Lizzy, Lizzy, Lizzy! What can I say, except you’re amazing. I made these and they are fabulous. Held up really well at room temperature. I only used 1 cup powdered sugar for the chocolate butter cream because the family doesn’t like too-sweet frosting.
After having this cupcake, it inspired me to make Boston Cream Pie Cupcakes. Different cake, same idea.
Thank you!!
E