Preheat the oven to 350 degrees, and line a cupcake pan with cupcake liners.

Add the cake mix and ingredients called for on the back of the box to a large bowl or stand mixer and beat on high for 2 minutes.

Mash the banana with a fork, then add to the cake batter, and beat for 15 seconds.

Fill 24 cupcake tin cavities half way, then gently tap the pan on the counter to level the batter out. Transfer pan to the oven and bake for 13-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Transfer cupcakes to a cooling rack and allow to cool for 1 hour.

Use the 1A frosting tip to carve out a hole in the center of each cupcake. Then wash the tip for the next step.

Add the frosting tip and pudding to a piping bag, and pipe pudding into each hole that you carved out of the cupcakes.

Frost the cupcakes with the whipped topping.

Add 5 Nilla wafers to a baggie and crush them into crumbs.

Top the cupcakes with the remaining 24 wafers. Then sprinkle some of the crumbs over the frosting.

Refrigerate until ready to serve.