Chocolate Banana Pudding Cupcakes

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Ingredients

Chocolate Cupcakes

1 1/8 cups all-purpose flour*
7 tablespoons cocoa powder
1 teaspoon baking soda
1 cup Imperial Sugar Extra Fine Granulated Sugar
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon salt
1 cup hot brewed coffee or hot water

Banana Pudding

1 cup milk
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
2 tablespoons + 2 teaspoons cornstarch
2 teaspoons vanilla extract
1 tablespoon banana liqueur (optional)
2 ripe bananas

Whipping Cream

1 1/2 cups whipping cream
2 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 345°F. Place 14 cupcake liners in muffin tins and set aside.
Sift together flour, cocoa powder, baking soda, and sugar. Set aside.
In a bowl large enough to hold all ingredients whisk egg and buttermilk until well combined. Add oil, vanilla, and salt. Whisk smooth.
Meanwhile heat coffee or water until hot in a microwave oven.
Add dry ingredients to buttermilk/egg mixture and whisk smooth. Add hot liquid in 3 increments, while whisking batter smooth, between additions.
Fill 3/4 full and place in oven, bake for 20-22 minutes until center of cupcakes bounce back when lightly pressed with a finger or until an inserted toothpick comes clean. Set aside.
For banana pudding combine milk and sugar in a saucepan and whisk well to combine.
Add eggs and whisk vigorously until completely blended. Add cornstarch and whisk continuously until mixture boils and makes thick bubbles. Remove from heat.
Add vanilla and liquor and cover with plastic food wrap. Place in fridge until completely cold.
In center of each cupcake hollow out about 1 1/2 tablespoons of cake.
Peel and cut bananas lengthwise in half and each half, in half again. Cut crosswise to obtain slices. Mix bananas in cold cream.
Spoon a generous amount of pudding in each cupcake. Pudding should rise well above surface of cupcakes but needs to remain in center and not spill to sides.
In a cold bowl whip cream, sugar and vanilla to stiff peaks. Fit in a piping bag fitted with a medium pastry tip.
Starting at edge of cupcakes pipe cream covering banana pudding.
Decorate with a vanilla wafers (optional).