August 19, 2011
Banana-chip cupcakes
Looking to satisfy your sweet tooth? Try one of these-mini banana cupcakes with chocolate frosting.
Ingredients
For the cupcakes:
- One 14-ounce package banana quick bread and muffin mix
- ¾ cup water
- 1/3 cup sour cream
- 1 egg
- ½ cup miniature semisweet chocolate chips
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.