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Banana-Chip Mini Cupcakes

TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling YIELD: 3-1/2 dozen.
These cute little minis 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. —Beverly Coyde, Gasport, New York

Ingredients

  • 1 package (14 ounces) banana quick bread and muffin mix
  • 3/4 cup water
  • 1/3 cup sour cream
  • 1 large egg
  • 1 cup miniature semisweet chocolate chips, divided
  • 1 tablespoon shortening

Directions

  • 1. Preheat oven to 375°. In a large bowl, combine muffin mix, water, sour cream and egg; stir just until moistened. Fold in 1/2 cup chocolate chips.
  • 2. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks to cool completely.
  • 3. For frosting, in a microwave, melt shortening and remaining chocolate chips; stir until smooth. Frost cupcakes.

Nutrition Facts

1 each: 65 calories, 2g fat (1g saturated fat), 6mg cholesterol, 57mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.

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