Yield
24 Cupcakes

How to Make It

Step 1

HEAT oven to 325°F. Place 24 paper baking cups in muffin pans.

Step 2

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.

Step 3

BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Place on rack to cool completely.

Step 4

BEAT frosting, peanut butter and milk in medium bowl with electric mixer until blended. Spread on cooled cupcakes.

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