Banana Pudding Cupcakes
Description
Make these sweet banana pudding cupcakes for a delightful change from the chocolate ones that you usually make. The pudding keeps them moist so that every bite is delightful.
Ingredients
1 box vanilla cake mix
1- 4 serving size box banana cream instant pudding and pie filling mix
1 c. milk
1/2 c. vegetable oil
3 eggs
1 c. mashed ripe bananas, about 2 medium
45 vanilla wafer cookies, crushed, about 2 c. plus 24 extra for topping
6 c. frozen, thawed whipped topping
15 vanilla wafer cookies, coarsely crushed, about 2/3 c.
24 dried banana chips
Directions
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Heat oven to 350°F degrees or 325°F degrees for dark or nonstick pans. Place paper baking cup in each of 24 regular-size muffin cups.
In a large bowl, beat cake mix, pudding mix, milk, oil and eggs with mixer on low speed 30 seconds then beat on medium speed 2 minutes, scraping bowl occasionally.
Stir in mashed bananas and 2 c. crushed cookies. Divide batter evenly among muffin cups.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to cooling racks. Cool completely.
Frost cupcakes with whipped topping. Sprinkle with 2/3 c. crushed cookies. Top with banana chips and 1 vanilla cookie each.