Banana-Chip Mini Cupcakes Recipe


Nutrition

Cal/Serving: 158
Daily Value: 8%
Servings: 16

Kidney-Friendly
Fat5g8%
Saturated3g16%
Trans0g0%
Carbs25g8%
Fiber1g5%
Sugars7g0%
Protein4g8%
Cholesterol18mg6%
Sodium156mg7%
Calcium65mg7%
Magnesium13mg3%
Potassium47mg1%
Iron2mg9%
Zinc0mg1%
Phosphorus23mg3%
Vitamin A90IU2%
Vitamin C0mg0%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg2%
Niacin (B3)0mg0%
Vitamin B60mg0%
Folic Acid (B9)3µg1%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K1µg1%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Banana-chip cupcakes
TasteofHome.com

Looking to satisfy your sweet tooth? Try one of these-mini banana cupcakes with chocolate frosting.

5
Ratings2

INGREDIENTS

For the cupcakes:

For the frosting:

  • 1 tablespoon shortening
  • ½ cup miniature semisweet chocolate chips

DIRECTIONS

For the cupcakes:

Preheat the oven to 375 degrees.

In a large bowl, combine the muffin mix, water, sour cream, and egg; stir until just moistened. Fold in the chocolate chips.

Fill a greased or paper-lined miniature muffin pan two-thirds full with the batter. Bake for 12-15 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before transferring the cupcakes from the pans to a wire rack to cool.

For the frosting:

In a microwave, melt the shortening and chocolate chips; stir until smooth. Allow the frosting to cool for at least 5 minutes. Using a rubber spatula coat the tops of the muffins with a layer of frosting. 

Recipe Details

Makes about 40 cupcakes

 

Visit TasteofHome.com for more banana bread recipes.

Servings: 16

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