Chocolate Covered Banana Cupcakes
1 1/4 cups mashed ripe bananas
1/3 cup water
1/2 cup miniature semi-sweet chocolate chips
1 cup coarsely chopped cocktail peanuts
HEAT oven to 350° F. Line 24 muffin cups with paper baking cups.
BEAT cake mix, bananas, water, oil and eggs in large bowl with mixer on medium speed 2 minutes. Stir in chocolate chips, if desired. Divide into prepared muffin cups. Bake and cool according to package directions for cupcakes.
REMOVE cap and foil seal from frosting. Microwave on HIGH 30 to 40 seconds or until thick glaze consistency when stirred. Spoon over cupcakes, spreading with back of spoon. Sprinkle with peanuts.
Serving Size (1 cupcake), Calories 250 (Calories from Fat 120), Total Fat 13g (Saturated Fat 4g, Trans Fat g), Cholesterol 25mg, Sodium 230mg, Total Carbohydrate 33g (Dietary Fiber 2g, Sugars 22g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.