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.