Chocolate Banana Cream Miniature Cupcakes

By GadgetGirl

Ingredients

• 1 (18.25 oz) box chocolate cake mix
• 1 (3.4 oz) box instant banana cream flavored pudding mix
• 1/4 cup confectioners' sugar
• 1 cup heavy whipping cream
• 1 cup sour cream
• 2 cups thawed frozen whipped topping
• Garnish: dried banana chips (could not find at my grocery the day I went)

Details

Servings 4
Adapted from pauladeen.com

Preparation

Step 1

Preheat oven to 350 degrees. Line 2 (24-cup) miniature muffin pans with foil liners.

Prepare cake mix according to package directions. Spoon batter into prepared muffin cups. Bake for 10-12 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

In a medium bowl, combine pudding mix and confectioners' sugar. Add cream and sour cream; beat at medium speed with a mixer until very thick. Fold in whipped topping. Pipe or spread mixture over cupcakes. Garnish with banana chips, if desired. Store cupcakes, covered, in refrigerator for up to 3 days.