Recipe

 Ok Guys This is where I Got the Recipe if you want the Real website!

Read more: http://www.food.com/recipe/banana-pudding-cupcakes-like-the-actual-dessert-197342#ixzz1UkodXGn7
So ya! Enjoy the Recipe!!!!

Cupcakes

• 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

Filling

• 2 cups milk
• 1 (3 ounce) package vanilla pudding mix
• 3 tablespoons butter
• 1 teaspoon vanilla extract

Topping

• 1 cup heavy cream
• 1 tablespoon sugar
• 2 medium ripe bananas, cut into 24 slices

Directions:

1. 1
   Heat oven to 350°F Grease 24 cupcake wells or line with paper liners. Count out 12 vanilla wafers for the garnish and set aside.
2. 2
   Place the remaining 24 vanilla wafers flat side down in the bottom of each cupcake well; set pans aside.
3. 3
   For the batter, mash the bananas with a fork until smooth, about 1 minute; you will have about 1 1/4 cups.
4. 4
   Place the cake mix, oil, milk, eggs, and vanilla in the bowl with the banana puree; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.
5. 5
   Increase mixer speed to medium and beat another 2 minutes, scraping sides of bowl as needed.
6. 6
   Spoon 1/3 cup batter into each cupcake mold, filling 3/4 full. You'll get 22-24 cupcakes; remove empty liners, if using, or take out the batterless vanilla wafers if you're greasing the pans.
7. 7
   Bake until cupcakes are golden and spring back when touched, 18-20 minutes. Cool on wire racks for 5 minutes; carefully remove cupcakes from pans and cool 15 minutes on the racks before filling.
8. 8
   Meanwhile, make the filling: Place the milk in a medium saucepan. Whisk in the pudding mix until blended.
9. 9
   Place pan over medium heat and continue to whisk as the mixture comes to a full boil, 3-4 minutes; remove pan from heat and stir in the butter and vanilla. Pour the pudding into a medium bowl and cool for 20 minutes.
10. 10
    While the pudding is cooling, make the topping: Crush the remaining 12 vanilla wafers; set aside.
11. 11
    In a large chilled bowl, whip the cream with an electric mixer (chilled beaters also) on high speed until thickened, 1 1/2 minutes. Stop the mixer and add the sugar; beat again until stiff peaks form, 1-2 minutes more.
12. 12
    To assemble the cupcakes, remove the paper liners and place cakes on a platter. Spoon the pudding into a pastry bag fitted with a wide tip.
13. 13
    Pipe a generous amount of pudding into each cupcake (1-2 Tbsp) through the center of the top, allowing about 1 teaspoons of the pudding to overflow onto the surface of the cupcakes.
14. 14
    Sprinkle the wafer crumbs on top of the pudding and dollop about 1 tablespoons of the whipped cream over the crumbs.
15. 15
    Just before serving, stand a banana slice in the whipped cream; serve.
16. 16
    Store the cupcakes, without the banana garnish, lightly covered in the refrigerator for 1 day; add the banana slice just before serving.