Chocolate Banana Cupcakes with Peanut Butter Frosting

Chocolate Banana Cupcakes with Peanut Butter Frosting

Tags: Cupcakes, Dessert/Sweets, Snack

  • Prep Time: 15 min
  • Cook Time: 20 min
  • Ready Time: 60 min
  • Yield: 24 cupcakes

Ingredients

CHOCOLATE BANANA CUPCAKES

  • 2 large eggs, at room temperature
  • 1 cup mashed bananas (about 2 large bananas)
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 2/3 cup water
  • 1 1/2 teaspoons vanilla extract
  • 2 cups Hungry Jack® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs)
  • OR 2 cups Hungry Jack® Buttermilk Pancake & Waffle Mix (Add Milk, Oil & Eggs)
  • 1/4 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/4 teaspoon salt

PEANUT BUTTER FROSTING

  • 3/4 cup Pillsbury® Creamy Supreme® Vanilla Flavored Frosting, (about 1/2 can)
  • 1/3 cup Jif® Creamy Peanut Butter
  • 1 tablespoon milk

Preparation Directions

  • HEAT oven to 325°F. Place 24 paper baking cups in muffin pans.
  • BEAT eggs, bananas, oil, water and vanilla in large bowl with electric mixer until blended. Add pancake mix, cocoa, sugar and salt. Beat until smooth. Fill baking cups one-half full.
  • BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Place on rack to cool completely.
  • BEAT frosting, peanut butter and milk in medium bowl with electric mixer until blended. Spread on cooled cupcakes.

Nutritional Information Per Serving

Serving Size (1/24 1 cupcake), Calories 170 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 20mg, Sodium 220mg, Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 17g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.