Prepare pudding using milk according to package directions (whisk for two mins then let set
while cupcakes bake).
Preheat the oven to 350°F line 2 muffin pans with paper baking cups
Prepare cake mix according to package directions and add 1 teaspoon banana flavoring, spoon batter
evenly into prepared muffin cups
Bake for 20 minutes or until a toothpick inserted comes out clean
Allow to cool in pain for 10 minutes before removing to a wire rack to cool completely
For the bananas
Line a baking sheet with parchment paper and turn on the broiler (or your ovens highest setting)
Slice each banana in to about 12 slices (the thicker slices worked better than thin ones)
Sprinkle one side with a granulated sugar and broil for two minutes or until golden brown
Remove from oven and cool completely.
For the whipped topping
Using a hand or stand mixer beat heavy whipping cream, flavoring (banana, rum or both) and 3
tbsp powdered sugar on high until stiff peaks form.
Using a piping bag fill the cupcakes with the banana filling
Add whipped cream to a piping bag fitted with tip 1A or 1M
Pipe a large circle around the top and top with candied banana