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Recipe Summary

Yield:
24 Cupcakes
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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