Banana Pudding Cupcakes

Banana Pudding Cupcakes
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  1. 1 box Betty Crocker® SuperMoist® vanilla cake mix
  2. 1 box (4-serving size) banana cream instant pudding and pie filling mix
  3. 1 cup milk
  4. 1/2 cup vegetable oil
  5. 3 eggs
  6. 1 cup mashed ripe bananas (2 medium)
  7. 45 vanilla wafer cookies, crushed (2 cups)
  8. 6 cups frozen (thawed) whipped topping
  9. 15 vanilla wafer cookies, coarsely crushed (2/3 cup)
  10. 24 dried banana chips
  1. 1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. 2In large bowl, beat cake mix, pudding mix, milk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among muffin cups.
  3. 3Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  4. 4Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.