Chocolate Banana Cupcakes with Peanut Butter Frosting

INGREDIENTS:

• CHOCOLATE BANANA CUPCAKES
• 2 large eggs, at room temperature
• 1 cup mashed bananas (about 2 large bananas)
• 1/3 cup Crisco® Pure Vegetable Oil
• 2/3 cup water
• 1 1/2 teaspoons vanilla extract
• 2 cups Hungry Jack® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs)
  Or 2 cups Hungry Jack® Buttermilk Pancake & Waffle Mix (Add Milk, Oil & Eggs)
• 1/4 cup unsweetened cocoa powder
• 1 cup sugar
• 1/4 teaspoon salt
• PEANUT BUTTER FROSTING
• 3/4 cup Pillsbury® Creamy Supreme® Vanilla Flavored Frosting, (about 1/2 can)
• 1/3 cup Jif® Creamy Peanut Butter
• 1 tablespoon milk

DIRECTIONS:

1. HEAT oven to 325°F. Place 24 paper baking cups in muffin pans.
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.
3. BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Place on rack to cool completely.
4. BEAT frosting, peanut butter and milk in medium bowl with electric mixer until blended. Spread on cooled cupcakes.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1/24 1 cupcake), Calories 170 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 20mg, Sodium 220mg, Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 17g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.