Grilled Banana Cream PIe Cupcakes

Grilled Banana Cream PIe Cupcakes

The flavors of a classic Banana Cream Pie are made even tastier with this recipe for Grilled Banana Cream Pie Cupcakes.  The subtle smokiness of the grill pairs beautifully with the nuttiness of the banana bread base for these treats.  Next time the grill is fired up for dinner, throw some cupcakes at the flames and make dessert alongside the main course – you’ll be amazed at how sinful these cupcakes will be! 

 

For the Cupcakes:

2 1/2 cups Flour

1 tablespoon Baking Soda

1 teaspoon Cinnamon

1/8 teaspoon Salt

1/2 cup unsalted Butter, softened

1 cup Granulated Sugar

3/4 cup Brown Sugar

2 Eggs

1 teaspoon Vanilla Extract

4 (very ripe) Bananas, mashed

3/4 cup Plain Yogurt

1/2 cup Walnuts, Chopped

 

For the Filling:

1 package Instant Banana Pudding, prepared according to directions

1 teaspoon Vanilla Extract

 

For the Frosting:

1 package Instant Vanilla Pudding, prepared according to directions  

1 teaspoon Vanilla Extract

8 oz container, Extra-Creamy Whipped Topping

3/4 cup Confectioners’ Sugar

 

Garnish (optional):

1 Cup Graham Cracker Crumbs

Milk Chocolate, Melted for drizzle

 

Directions

 

  1. Whisk together flour, baking soda, cinnamon and salt. Set aside.
  2. Using mixer in large bowl, cream butter with granulated sugar and brown sugar until light. Add eggs, one at a time, then vanilla. Add flour mixture alternately with -bananas and yogurt, mixing on low speed just until moistened. Batter will be lumpy; do not overmix. Gently fold in chopped walnuts.
  3. Line large muffin tin with cupcake liners and fill about 2/4 full. Place in 375°F covered grill over indirect heat and bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.
  4. For filling, prepare pudding according to package directions, mix in Vanilla Extract.
  5. For Frosting, prepare pudding according to package directions, fold together remaining ingredients. Refrigerate for ½ hour to set.
  6. Once cupcakes have cooled, cut a 1” core out of the center of each cupcake (about 1” deep). Cut a “plug” out of the top of the removed core, fill with hole with filling and replace “plug”.
  7. Top cupcakes with frosting and garnish as desired.

 

Yield:  12 large cupcakes.

Damon Holter

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