Banana Cream Cupcake

Yellow Cupcake Directions:

1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2. In a medium bowl, mix 2 1/3 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt; set aside.
3. In a large bowl, beat 1 cup softened butter with an electric mixer on medium speed for 30 seconds. Gradually add 1 1/4 cups sugar, about 1/4 cup at a time, beating well after each addition and scraping the bowl occasionally. Beat for 2 minutes longer. Add 3 eggs, one at a time, beating well after each addition. Beat in 1 tsp vanilla.
4. On low speed, alternately add the flour mixture (about one-third at a time) and 2/3 cup milk (about half at a time), beating just until blended.
5. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes before cutting in halves to fill with Banana Cream Filling.

Banana Cream Directions:

1. Separate the yolks from the whites of 3 eggs. Add the remaining whole egg to the yolks. You will not need the egg whites.
2. Whisk together 1/2 cup sugar, 3 tbsp all-purpose flour, and 1/8 tsp salt. Stir in the egg yolks and whole egg.
3. In a saucepan, pour the egg mixture and stir a few times prior to turning on the stove (medium heat). Add 2 cups whole milk to the mixture and stir frequently for about 10-12 minutes until the pudding thickens.
4. Remove from heat and stir in 1 tsp banana extract to the pudding.
5. Put in the fridge for at least 30 minutes to cool prior to spreading in between your cupcake halves.

Chocolate Topping:

1. Take 1 cup of semi-sweet chocolate chips and 1 tbsp of milk and put in a small bowl in the microwave.
2. Melt for about 45 seconds, taking out to stir every 15 seconds. Layer this on top of your cupcakes using a spoon for the frosting!