Three chocolate banana cream pie cupcakes: chocolate banana cupcakes filled with a chocolate mousse and topped with whipped cream, bananas and Nilla Wafers.

Chocolate Banana Cream Pie Cupcakes

  • Author: Julianne Dell
  • Prep Time: 1 hour
  • Cook Time: 15 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 22-24 cupcakes


A banana chocolate cupcake filled with am easy chocolate mousse and topped with whipped cream, bananas and Nilla wafers.


  • For the cake:
  • 1 box chocolate cake mix
  • ½ cup light brown sugar
  • 1 cup milk
  • ½ cup vegetable oil
  • 3 large eggs
  • ½ cup light sour cream
  • 1 teaspoon vanilla extract
  • 2 medium bananas, smashed
  • For the filling:
  • 1 package instant chocolate pudding (3.4 oz)
  • 1 cup milk
  • ¾ cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • For the topping:
  • 8 ounces Cool Whip
  • 2 to 3 medium bananas
  • Nilla wafer cookies for garnish


  1. For the cake: Preheat the oven to 350° F. Line a cupcake pan with 24 cupcake liners.
  2. In a medium-sized bowl, combine cake mix, brown sugar, milk, vegetable oil, eggs, sour cream & vanilla extract. Beat on medium–high speed until all ingredients are well blended.
  3. Add the smashed bananas and continuing mixing until the bananas are well incorporated. Use a spatula to mix the batter from the bottom of the bowl to the top to ensure it’s well mixed.
  4. Divide the batter evenly, filling each liner about 2/3 full and bake at 350°F for 16 to 18 minutes until the cupcakes are set.
  5. Test the cupcakes for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cupcakes are done. Allow the cupcakes to cool completely.
  6. For the filling: In a medium-sized bowl, combine the chocolate pudding mix and the milk and whisk just until the powder starts to dissolve. Refrigerate until the pudding is completely firm.
  7. Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.) Pour the heavy whipping cream into the chilled bowl and beat until soft peaks form.
  8. Add the powdered sugar and increase speed to medium high. Beat until stiff peak form.
  9. Remove pudding from refrigerator (after it has set) and gently fold in whipped cream until it’s well combined. Place the filling in a Ziploc bag. Set in the refrigerator until you’re ready to use.
  10. To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife or cupcake corer.
  11. Cut off the tip of the Ziploc bag and fill the center with the chocolate mouse filling.
  12. Take the tops of the cupcake centers and gently press them back into the mousse filling. This step is optional.
  13. For the topping: Fill a piping bag fitted with a large open star tip. Pipe the Cool Whip on top of the cupcakes.
  14. Prior to serving, slice the bananas and place on top of the cupcake. Take a few Nilla Wafers and crush them in your hands to sprinkle over the top.
  15. These cupcakes must be refrigerated.


To make a homemade whipped cream topping, use 1/12 cup heavy whipping cream and about 3/4 cup powdered sugar. Chill the bowl as directed in the “filling” section.