Chocolate Banana Cream Miniature Cupcakes
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)
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.
Yield: 4 dozen miniature cupcakes