Banana Pudding "Cupcakes"

If you love banana pudding, you'll want to try our muffin version where we fill homemade graham muffins with banana pudding and toasted marshmallows.

Prep time:

0 min

Total time:

0 h 0 min

Makes 12 servings

Ingredient list

74 NILLA Wafers, divided
1 egg
¼ cup sugar
2 tsp. baking powder
1 cup milk
2 Tbsp. honey
2 ready-to-eat banana pudding snacks (3.25 oz. each)
6 marshmallows, halved crosswise
12 dried banana chips

Directions

Heat oven to 400°F.

Cut 6 wafers in half; reserve for garnish. Finely crush remaining wafers; mix with sugar and baking powder in medium bowl. Whisk egg, milk and honey until blended. Add to wafer mixture; mix well. Spoon into 12 muffin pan cups sprayed with cooking spray.

Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min. Remove to wire racks; cool completely.

Use round handle of wooden spoon to poke hole in top of each cupcake. Empty pudding cups into resealable plastic bag; seal bag. Snip off one corner from bottom of bag. Insert tip of bag into top of each cupcake to pipe about 2 tsp. pudding into cupcake.

Heat broiler. Place cupcakes on baking sheet; top with marshmallow halves, cut sides down. Broil, 4 inches from heat, 2 to 3 min. or until marshmallows are lightly browned. Garnish with reserved wafer halves and banana chips.

Recipe Tips

SubstitutePrepare using ready-to-eat vanilla pudding snacks. If desired, stir in a few drops banana extract before using as directed.
Make It EasySpoon pudding directly into cupcakes instead of piping it into cakes from the plastic bag as directed.
NoteInstead of using the wooden spoon to poke a hole in the top of each cupcake, you can cut a small piece from top of cupcake with small sharp knife.