ooey, gooey deliciousness

these cupcakes were as close to heaven as i've ever been. named "better than banana cream pie cupcakes", they lived up to their name. banana muffin type cupcakes with banana pudding pie filling, and a vanilla pudding frosting rolled in cinnamon graham cracker. they were a little bit of work but well worth it.

i had a little difficulty following the recipe - it kind of leaves you hanging on how to actually assemble the cupcakes. i ended up taking a pairing knive and cutting out a pieces from the center, then filling with banana pudding and replacing the cupcake lid...then frosting. oh yeah, i also had a hard time with the frosting...it turned out very runny. but that could have been due to the fact that i used canned whipping cream instead of the extra creamy whipped topping. so i made my own version of french vanilla frosting and it turned out just fine. but the vanilla pudding frosting sounds delicious, so hopefully it works out for you! This recipe is by Lauren Kirkland of Arden, NC and was and was featured in the quick & simple's best cupcake contest.

Ingredients

Cupcakes:
2 1/2 cup(s) flour
1 tablespoon(s) baking soda
1 teaspoon(s) cinnamon
1/8 teaspoon(s) salt
1/2 cup(s) (unsalted) butter, softened
1 cup(s) (granulated) sugar
3/4 cup(s) (packed ) light brown sugar
2 large eggs
1 teaspoon(s) vanilla extract
4 (very ripe) bananas, mashed
3/4 cup(s) (plain) yogurt
1/2 cup(s) (chopped ) walnuts

Filling:
1 package(s) (instant ) banana pudding
2 cup(s) milk
1 teaspoon(s) vanilla extract

Frosting:
1 package(s) (instant ) vanilla pudding
1 cup(s) milk
1 teaspoon(s) vanilla extract
8 ounce(s) (container ) extra-creamy whipped topping
3/4 cup(s) confectioners’ sugar

Garnish:
2 cup(s) (crushed) cinnamon graham crackers

Directions

Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners. In large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside. In another large bowl, with electric mixer, cream butter with granulated sugar and brown sugar until light. Add eggs, one at a time, then vanilla. Add flour mixture alternately with -bananas and yogurt, mixing on low speed just until moistened. Batter will be lumpy; do not overmix. Gently fold in chopped walnuts.

Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.

Meanwhile, prepare filling and frosting. Mix banana pudding with milk according to package directions, adding vanilla. Chill for at least 30 minutes. For frosting, mix vanilla pudding with milk and vanilla; fold in whipped topping and confectioners’ sugar until frosting is creamy. Chill for at least 30 minutes to set.