Preheat oven to 375°F (190°C).

Mash the ripe bananas and set aside.

Prepare the butter cake mix according to the package instructions.

Gently fold the mashed bananas into the cake batter.

Place baking cups in a cupcake tin.

Pour the batter into the prepared baking cups, filling each about 2/3 full.

Bake as directed on the cake mix box, typically around 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely in the tin before frosting.

To make the banana whipped icing, combine the heavy whipping cream, confectioners' sugar, and vanilla bean paste in a mixing bowl.

Using a mixer on the whip setting, whip until stiff peaks form.

Set the whipped cream aside.

In a separate bowl, mix the banana cream instant pudding with 2 cups of milk.

Whip for approximately 5 minutes, or until the pudding thickens.

Set the banana cream pudding aside.

In a bowl, combine the whipped cream and 1 cup of the banana cream pudding.

Mix gently until well incorporated.

Transfer the banana cream whip to a pastry bag fitted with a decorative tip.

Pipe the icing onto the cooled cupcakes.

Garnish each cupcake with crushed toffee and two mini vanilla wafers.

Serve immediately and enjoy!