If you saw my amazing crazy cupcake round-up the other day, you know how much I adore cupcakes. I especially love unusual cupcakes with unique fillings and frostings!
Well, today, I have another awesome cupcake recipe for you! My friend Alison from Pint-Sized Treasures is here to share her Banana Boston Cream Pie cupcakes with us.
Thanks so much for sharing your recipe with us, Alison! Over to you…
Banana Boston cream pie cupcakes put a fun twist on your traditional Boston cream pie. I came up with this recipe when brainstorming about how to change-up my favourite desserts. I wanted to create something new and exciting while still paying homage to tasty traditions.
Boston cream pie has a special place in my heart. It was one of the very first recipes my grandpa taught me how to make.
My grandpa gave me all kinds of cake-baking tips because he had been a professional baker and cook for many years.
He taught me to grease the pan lightly, then sprinkle flour on top and gently tap, tap, tap the pan on the counter to spread the flour evenly.
I’m sure my grandpa would grin if he could dig into this banana-fied version of his favorite, classic dessert.
These cupcakes are filled with an easy banana cream center. Don’t you love easy desserts? Yeah, me too. I’m always looking for ideas to save time so I can invest it in something else — like my family.
Speaking of family, these cupcakes are the perfect way to say, “I’m thinking of you” to a special family member in your life. Plus, if you give some banana boston cream pie cupcakes away, you won’t be tempted to scarf down the entire batch!
I added banana chips to garnish these cream-filled, oh-so-yummy cupcakes so they’d look like they came straight out of an upscale bakery. Don’t you love those little banana chips?
Yes, I do use a cake mix in this recipe, but no one will know. Trust me on this one. I don’t use the box directions, but add my own bakery-style cake secrets that will give you a rich, super-moist cake every single time!
Enjoy the homemade, four ingredient, chocolate frosting that had my kids begging for more. They were fighting over who got to lick the bowl first!
And to get a gorgeous, rich chocolatey colour, I used dark chocolate chips. I love dark chocolate anything, but that’s beside the point.
Choosing dark chocolate over milk chocolate is an awesome choice for this recipe since you already have sugary sweetness in the filling and cake. The dark chocolate adds a touch of sweetness without overdoing it. Sweet is good, but too sweet? Not my cup of tea!
Oh, and make sure your first bite is perfect.
How do you do that?
Make sure your first bite includes the frosting, cake and filling. Don’t lick the frosting off the top, then try some of the cake and eventually dig into the filling. No, that’s just plain wrong.
Instead, take a full bite and get the chocolatey-smoothness of the frosting, the banana creaminess of the filling, and the moist richness of the cake in one, perfect bite. Go ahead. Indulge and enjoy.
Have you ever changed up a classic dessert recipe? Share your dessert idea with us in the comments below!
- For the cupcakes:
- 1 15.25 oz box of white cake mix
- 5 eggs
- ⅓ cup melted butter
- 1½ cup water
- For the filling:
- 1 package (5.1 oz.) instant banana cream pudding mix
- 2 cups whole milk
- ½ cup whipped cream
- For the frosting:
- 3 cups powdered sugar
- 1 stick butter, softened
- ½ cup shortening
- 10 oz. bag of dark chocolate chips
- 3 tablespoons cooking oil
- For garnish:
- additional whipped cream
- banana chips
- Preheat oven to 350 degrees Fahrenheit.
- Place all cake ingredients in mixing bowl and mix on low for 30 seconds, then switch to medium high for three minutes.
- Pour into 24 cupcake tins that are lined with cupcake wrappers.
- Bake for 14-18 minutes or until toothpick inserted in center comes out clean.
- Remove cupcakes from over and let cool.
- For filling:
- Beat pudding mix and whole milk in large mixing bowl for two minutes.
- Gently fold in whipped cream.
- For frosting:
- In small saucepan, whisk dark chocolate chips and 3 tablespoons of cooking oil on medium-low heat, whisking constantly until chips are throughly melted.
- In large mixing bowl, mix softened butter, shortening and powdered sugar until smooth.
- Slowly pour in melted chocolate chips and mix until smooth.
- To assemble cupcakes:
- Using a teaspoon, make a small circle in the top of the cupcake and scoop out about two teaspoonfuls of the cupcake.
- Gently add whipped banana mixture into the indentation to fill the cupcake.
- Replace the top of the cupcake.
- Pipe chocolate frosting onto top of cupcake.
- Garnish with whipped cream and banana chips.
- Repeat for each additional cupcake.