BANANA PUDDING CAKE CUP
BANANA PUDDING CAKE CUP – These scrumptious Banana Pudding Cupcakes are prepared from scratch and filled with banana pudding before being topped with a lovely buttercream. For banana lovers, this is the ideal dessert!
BANANA PUDDING CAKE CUP
INGREDIENTS NEEDED:
— 1 box Betty Crocker™ Super Moist™ vanilla cake mix.
— 1 box (4-serving size) banana cream instant pudding and pie filling mix.
— 3 eggs.
— 1 cup milk.
— 1 cup mashed ripe bananas (2 medium).
— 1/2 cup vegetable oil.
— 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.
RECIPE INSTRUCTIONS:
Heat oven to 350 °F (325 °F for dark or nonstick pans). Place a 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 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 a toothpick inserted in the 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.
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