Chocolate Banana Cupcakes with Peanut Butter Frosting
CHOCOLATE BANANA CUPCAKES
large eggs, at room temperature
mashed bananas (about 2 large bananas)
Crisco® Pure Vegetable Oil
1 1/2 teaspoons
Hungry Jack® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs)
Hungry Jack® Buttermilk Pancake & Waffle Mix (Add Milk, Oil & Eggs)
unsweetened cocoa powder
Pillsbury® Vanilla Frosting, (about 1/2 can)
Jif® Creamy Peanut Butter
HEAT oven to 325°F. Place 24 paper baking cups in muffin pans.
BEAT eggs, bananas, oil, water and vanilla in large bowl with electric mixer until blended. Add pancake mix, cocoa, sugar and salt. Beat until smooth. Fill baking cups one-half full.
BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Place on rack to cool completely.
BEAT frosting, peanut butter and milk in medium bowl with electric mixer until blended. Spread on cooled cupcakes.
Only you will be able to view, print, and edit this note.