Banana Pudding Cupcakes

Ingredients:

Cupcakes and filling

• 1 cup premium flour
• 2/3 cup crushed vanilla wafer cookies (about 3/4 cup whole cookies)
• 1 and 1/4 teaspoons baking powder
• 0.5 tsp salt
• 165 g unsalted butter, room temperature
• 0.5 cup granulated sugar
• 2 large eggs, room temperature
• 0.5 cup milk, room temperature
• 2 tsp vanilla extract
• 1 large banana, peeled and finely chopped
• 0.5 tbsp. white chocolate granules
• 1/4 cup heavy cream

Glaze

• 220 g unsalted butter, room temperature
• A pinch of salt
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tablespoons of milk
• Vanilla wafer cookies and banana slices, for garnish

Preparation:

1. Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.
2. Cupcakes:
   
   In a medium bowl, whisk together the flour, crushed cookies, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, scraping down the sides of the bowl occasionally, 3-5 minutes. Beat in the eggs one at a time.
3. In a liquid measuring cup, combine the milk and vanilla extract. With the mixer running on low speed, fold the flour mixture into the butter mixture in two additions, alternating with the milk. Add the sliced ​​banana and fold with a rubber spatula to evenly distribute the mixture throughout the batter.
4. Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake until the cupcakes are golden brown and spring back when gently pressed, 25-30 minutes. Transfer to a wire rack and let cool for 5 minutes in the pans, then turn the cupcakes out onto a wire rack to cool completely.
5. Prepare the filling:
   
   Place the white chocolate in a small bowl. Heat the heavy cream in the microwave until it comes to a boil, then pour it over the chocolate and let it sit until softened, 3-5 minutes; stir until smooth. Let it cool for about 15 minutes, then refrigerate until the ganache thickens slightly, 5-15 minutes (stirring occasionally). The filling should slowly flow off the spoon in a thick ribbon.
6. Prepare the glaze:
   
   In a large bowl, beat the butter and salt with a mixer on medium-high speed until smooth, 1 to 2 minutes. Reduce the speed to low and beat in the powdered sugar, then increase the speed to medium-high and beat until fluffy, 2 to 3 minutes. Add the vanilla extract and 1 tablespoon of milk and beat until smooth, about 1 more minute. Beat in the remaining 1 tablespoon of milk if the glaze is too thick.
7. Cut a 2.5cm wide slit in the top of each cupcake, cutting about halfway through.
8. Transfer the filling to a pastry bag fitted with a small round tip. Gently press each cupcake to open a slit and pipe the filling inside. Decorate the cupcakes with icing and insert a cookie and banana slice.