CUPCAKES:
24 vanilla wafers
1 box yellow cake mix
1 small box (3.4 oz) banana cream instant pudding mix
4 large eggs
1 cup water
1 stick salted butter, melted and slightly cooled
FILLING:
1 small box (3.4 oz) instant Banana Cream pudding
1 3/4 cups cold milk
FROSTING:
1/3 cup frozen strawberries, thawed and pureed
2 sticks salted butter, slightly softened
4 cups powdered sugar
TOPPERS:
24 lollipop sticks
24 Campfire® Strawberry Banana Roasters
6 oz white chocolate, melted
24 vanilla wafers, crushed
Preheat oven to 350. Line 24 muffin cups with liners. Place a vanilla wafer in the bottom of each cupcake liner and set aside.
In the bowl of your mixer, beat cake mix, pudding mix, eggs, water, and melted butter on low speed for 30 seconds. Increase speed to medium and beat for two minutes.
Fill muffin cups 2/3 full. Bake for 15-17 minutes or until tops spring back when lightly touched in the center. Remove to wire racks and let cool completely.
Prepare filling: In a medium bowl, whisk together cold milk and banana pudding mix until thick, about 2 minutes. Once cupcakes are cool, cut a circle from the middle using a small knife and fill with pudding.
Prepare frosting: In the bowl of your mixer using the whisk attachment, beat butter and pureed strawberries on medium low until combined. Slowly add powdered sugar until just barely mixed in. Increase mixer speed to high and whip for two minutes.
Frost cooled cupcakes, covering the hole with the filling.
Line a baking sheet with wax paper. Insert a lollipop stick into each marshmallow.
Dip half of each marshmallow in melted white chocolate, shaking off excess. Place on lined baking sheet and sprinkle with cookie crumbs. Let set, then insert into frosted cupcakes.
Recipe by: Confessions of a Cookbook Queen
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