Banana Pudding Cupcakes

My boyfriend recently got the flu, and as you may or may not know, there's this thing called the BRAT (bananas, rice, apple sauce, toast) diet that you're supposed to follow when you're sick like that.  Anyway, I really like to bake, but also didn't want to make him more sick, so I decided to make some banana pudding cupcakes.  Pudding seems to be all the rage in baked goods these days, so I figured I'd hop on that bandwagon.  Below is the recipe to the cupcakes I whipped up.  They taste deliciously light, yet moist and satisfying, and I recommend them to anyone who likes their taste buds.

Banana Cupcake:
1 box yellow cake mix (ignore the ingredients it calls for)
3 eggs
1/2 cup oil
1 cup buttermilk (or milk, but buttermilk makes it taste richer)
1 ripe banana (chopped into little bits)

Preheat the oven to 350 degrees and line 1 1/2 cupcake pans (18 cupcakes).  Whisk together the cake mix, eggs, oil, and buttermilk until smooth.  Stir in banana until evenly mixed throughout the batter.  Spoon the batter into the paper liners, then bake for 22-25 minutes or until lightly browned on top and a toothpick comes out clean.

Custard Filling:
1 can sweetened condensed milk
8 oz (1 package) cream cheese, softened
1 tsp vanilla
1 box vanilla (or banana) pudding mix

Beat together sweetened condensed milk and cream cheese until smooth (about 2 minutes), then add in the vanilla and pudding mix until smooth.  The longer you let it sit, the more it will firm up (which doesn't really matter since it's going inside the cupcake).

Whipped Topping:
1 cup of milk
1 box vanilla pudding
2 containers cool whip

Mix together the milk and pudding, then fold in the cool whip.  I used two containers, but you can use more or less depending on the consistency you want your frosting to have.

Assembly:
Cut a cone out of the top of your cupcake being careful not to cut all the way down through the base of the cupcake.  Spoon the custard filling in.  Top off with a dollop of whipped topping, then sprinkle cookie crumbs (I used Nilla Wafers) around the sides and place a cookie on top.