BANANA PUDDING CUPCAKES

Banana Pudding Cupcakes image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 24

Number Of Ingredients 10

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1 box Betty Crocker™ Super Moist™ vanilla cake mix
1 box (4-serving size) banana cream instant pudding and pie filling mix
1 cup milk
1/2 cup vegetable oil
3 eggs
1 cup mashed ripe bananas (2 medium)
45 vanilla wafer cookies, crushed (2 cups)
6 cups Cool Whip frozen whipped topping, thawed
15 vanilla wafer cookies, coarsely crushed (2/3 cup)
24 dried banana chips

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In 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.
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 cup crushed cookies. Top with banana chips.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving