Banana Pudding Cupcakes (Like the Actual Dessert) Recipe

Ingredients

• 36 vanilla wafers
• 3 medium ripe bananas
• 1 (18 1/4 ounce) package yellow cake mix
• 1/2 cup vegetable oil
• 1/4 cup milk
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 cups milk
• 1 (3 ounce) package vanilla pudding mix
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 tablespoon sugar
• 2 medium ripe bananas, cut into 24 slices

Instructions

1. Heat the oven to 350°F and grease 24 cupcake wells or line with paper liners. Count out 12 vanilla wafers for garnishing and set aside.
2. Place the remaining 24 vanilla wafers flat side down in the bottom of each cupcake well and set the pans aside.
3. For the batter, mash 3 medium ripe bananas with a fork until smooth, about 1 minute; you should have about 1 1/4 cups.
4. In a mixing bowl, combine the yellow cake mix, 1/2 cup vegetable oil, 1/4 cup milk, 3 large eggs, and 1 teaspoon vanilla extract with the banana puree. Blend using an electric mixer on low speed for 30 seconds, scraping down the sides of the bowl.
5. Increase the mixer speed to medium and beat for another 2 minutes, scraping the sides as necessary.
6. Spoon 1/3 cup of batter into each cupcake mold, filling them about 3/4 full. The should yield about 22-24 cupcakes; remove any empty liners or batterless wafers if using greased pans.
7. Bake until the cupcakes are golden and spring back when touched, around 18-20 minutes. Cool on wire racks for 5 minutes, then carefully remove them from the pans and cool for an additional 15 minutes on the racks.
8. Meanwhile, prepare the filling: In a medium saucepan, whisk together 2 cups milk and the vanilla pudding mix until blended.
9. Place the pan over medium heat and whisk continuously until the mixture comes to a full boil, about 3-4 minutes. Once boiled, remove the pan from heat and stir in 3 tablespoons of butter and 1 teaspoon vanilla extract. Pour the pudding into a medium bowl and let it cool for 20 minutes.
10. While the pudding cools, prepare the topping: Crush the remaining 12 vanilla wafers and set them aside.
11. In a large chilled bowl, whip 1 cup heavy cream with an electric mixer on high speed for about 1 1/2 minutes until thickened. Stop the mixer and add 1 tablespoon of sugar, then continue beating until stiff peaks form, about 1-2 minutes more.
12. To assemble the cupcakes, remove the paper liners and place the cupcakes on a platter. Spoon the cooled pudding into a pastry bag fitted with a wide tip.
13. Pipe a generous amount of pudding (about 1-2 tablespoons) into each cupcake through the center of the top, letting about 1 teaspoon overflow onto the surface.
14. Sprinkle the crushed wafer crumbs on top of the pudding and dollop about 1 tablespoon of whipped cream over the crumbs.
15. Just before serving, stand a banana slice in the whipped cream for garnish. Store the cupcakes, without the banana garnish, lightly covered in the refrigerator for up to 1 day; add the banana slice right before serving.