Boston Banana Cream Pie Cupcakes
2/3 cup water
1 cup mashed ripe bananas (about 2 medium)
2 cups whipping cream, divided
1 cup semi-sweet chocolate chips
1 (4 serving-size) package banana flavored instant pudding & pie filling mix
1/2 cup powdered sugar
1/2 cup sour cream
1/4 cup milk
PREPARE cake mix according to package directions using the amounts of water, oil and eggs listed above, and blending banana into prepared batter. Bake according to package directions to make 24 cupcakes. Cool completely. Remove paper baking cups from cupcakes. Cut each cupcake horizontally into 2 layers.
MICROWAVE 1/2 cup whipping cream and chocolate chips in medium microwave-safe bowl 1 to 1 1/2 minutes or until chocolate is melted and mixture is smooth when stirred. Cool 10 minutes or until chocolate begins to thicken.
BEAT remaining 1 1/2 cups whipping cream, pudding mix, powdered sugar, sour cream and milk in large bowl with electric mixer on high speed until stiff peaks form. Spoon evenly over bottom halves of cupcakes. Place top halves of cupcakes on top of filling. Spoon chocolate mixture over cupcakes, spreading with back of spoon to cover tops. Chill until ready to serve.
Serving Size (1 of 24 cupcakes), Calories 260 (Calories from Fat 150), Total Fat 17g (Saturated Fat 8g, Trans Fat g), Cholesterol 55mg, Sodium 210mg, Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 18g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.