4 c Nilla wafer crumbs
1/2 c Land O’ Lakes butter, melted
1 small box, banana pudding or 1/2 lg. box; prepared
1 box white cake mix, plus oil & eggs per package directions
1/2 banana, mashed
2 tsp banana extract
2 c heavy whipping cream
1-2 tsp clear vanilla extract
4 Tbsp powdered sugar
24 Nilla wafers
2 Tbsp raw sugar to sprinkle on top
Preheat oven to 375 degrees. Line muffin tins with paper liners.
Mix waffer crumbs with melted butter and mix together thoroughly. You can use a food processor or crush with mallet in large Ziploc bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of cookie crumbs in each cupcake liner. Press the crust down tightly. Bake for 4-6 minutes until the crust turns a slight golden brown.
Prepare cake mix as directed on the package. Stir in banana extract and banana, until fully combined.
Fill cupcake liners with batter, on top of the prepared crust, be careful not to overfill.
Bake according to package directions. Let cool before filling.
Prepare as directed on the package and refrigerate until ready to use.
Once cupcakes are cool, take a paring knife and cut a circle in the middle of the cupcake and gently lift out to create a hole for the filling. Pipe filling or spoon into hole and replace cake. It’s okay if it is raised above the rest of the cupcake. And yes, you can eat the part you scooped out.
Whip 2 cups of heavy cream until it forms soft peaks. Add the vanilla and sugar gradually as the cream begins to stiffen. Refrigerate for 30 minutes.
Frost or pipe the filled cupcakes, as desired. Sprinkle with raw sugar, and top with Nilla wafer. Keep refrigerated.