Makes: 12 large cupcakes
Cook: 20 minutes
BANANA CHIP CUPCAKES:
1 package (18.25-ounce) banana cake mix, Duncan Hines®
11⁄3 cups evaporated milk, Carnation®
3⁄4 cup mashed bananas
1⁄4 cup canola oil
3⁄4 cup miniature chocolate chips, Nestlé®
1⁄2 cup toffee bits, Heath®
1 teaspoon banana extract, McCormick®
1 can (12-ounce) whipped chocolate frosting, Betty Crocker®
12 peanut butter sandwich cookies, Nutter Butter®
12 vanilla wafer cookies, Nilla®
Black decorating icing, Betty Crocker®
24 rainbow-colored candies, Skittles®
Chocolate sprinkles, Betty Crocker®
For Banana Chip Cupcakes, preheat oven to 350 degrees F. Line twelve large 3 1⁄2-inch muffin cups with paper baking cups; set aside.
In a large bowl, combine cake mix, evaporated milk, mashed bananas, oil, and eggs; beat with an electric mixer on low speed for 30 seconds. Using a rubber spatula, scrape down side of the bowl and beat on medium speed for 2 minutes more. Stir in chocolate chips and toffee bits. Spoon about 3⁄4 cup batter into prepared muffin cups, filling each about two-thirds full.
Bake for 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Remove from muffin cups; place on wire racks and let cool. Stir banana extract into chocolate frosting; spread over cooled cupcakes.
For Monkey Faces, cut each peanut butter sandwich cookie in half crosswise (24 pieces total). Cut about one-quarter off the top of each vanilla wafer. For each cupcake, place 2 of the sandwich cookie pieces on a frosted cupcake, placing pieces toward top and across from each other. Add a vanilla wafer half between the sandwich cookie pieces, placing it slightly lower than the sandwich cookie pieces. Using black icing, pipe 2 small dots at the top of the vanilla wafer piece for nostrils. Pipe a smile with black decorating icing. For eyes, place 2 rainbow-colored candies above the vanilla wafer piece; pipe a dot of black icing in the middle of each candy piece. Sprinkle chocolate sprinkles above eyes for hair.