Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 65
  • Fat:
  • 2 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 6 mg
  • Sodium:
  • 57 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 0 g
  • Protein:
  • 1 g

Banana-Chip Mini Cupcakes

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

PREP

30 min.

COOK

15 min.

TOTAL

45 min.

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.

Printed from tasteofhome.com Sep 6, 2008

Copyright Reiman Media Group, Inc © 2008