Banana-Chip Mini Cupcakes
Simple & Delicious
From Gasport, New York, Beverly Coyde’s cute little mini-muffins are packed with banana flavor, chocolate chips and topped off with creamy frosting. “They make a great, fast snack when the kids come home from school,” she says.
SERVINGS: 42
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 15 min./batch + cooling
Ingredients:
- 1 package (14 ounces) banana quick bread and muffin mix
- 3/4 cup water
- 1/3 cup sour cream
- 1 egg
- 1 cup miniature semisweet chocolate chips, divided
- 1 tablespoon shortening
Directions:
In a large bowl, combine the muffin mix, water, sour cream and egg; stir just until moistened. Fold in 1/2 cup chocolate chips.
Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 375° for 12-15 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small microwave-safe bowl, melt shortening and remaining chocolate chips; stir until smooth. Frost cupcakes. Yield: 3-1/2 dozen.