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
Banana-Chip Mini Cupcakes
Banana-Chip Mini Cupcakes
Prep Time
30 min
Cook Time
15 min
Yield
3-1/2 dozen
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
- 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.
- 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.
- 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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