Banana-Chip Mini Cupcakes

By newbaucher

From Gasport, New York, Beverly Coyde’s cute little mini-muffins 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,” she says.

Ingredients

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

Preparation

Step 1

In a large bowl, combine the 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 at 375° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a microwave bowl, melt shortening and remaining chocolate chips; stir until smooth. Frost cupcakes. Yield: 3-1/2 dozen.



Nutrition Facts: 1 cupcake equals 65 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 57 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.