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Banana Chocolate Chip Cupcakes
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Banana Chocolate Chip Cupcakes
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Banana Chocolate Chip Cupcakes
Ingredients
| Cupcakes | ||
| 1 | package Robin Hood Banana or Gluten Free Banana Flavoured Quick Bread Mix | |
| 1 | cup CO-OP Gold Plain Greek Yogurt | |
| ¼ | cup Crisco Vegetable or Canola Oil | |
| 2 | eggs | |
| 1 | teaspoon vanilla extract | |
| ½ | cup CO-OP Gold Semi-Sweet Chocolate Chips | |
| Chocolate Icing | ||
| ½ | cup butter, softened | |
| 2 | ounces unsweetened chocolate, melted and cooled | |
| 4 | cups icing sugar | |
| ⅓ | cup milk | |
| 1 | teaspoon vanilla extract | |
Directions
Prep time: 5 minutes cupcakes, 10 minutes icing, decorating time
Baking time: 25 minutes
Makes: 12 cupcakes
Freezing: excellent
Preheat oven to 350°F (180°C). Grease or line 12 muffin cups with paper liners.
Combine quick bread mix, yogurt, oil, eggs and vanilla in large bowl. Stir until mixture is evenly moistened and combined. Stir in chocolate chips.
Spoon evenly into prepared muffin cups.
Bake in preheated oven 23 to 25 minutes. Cool in pan 10 minutes. Remove from pan and continue cooling on wire cooling rack.
Icing: Cream butter and cooled, melted chocolate. Add 2 cups (500 mL) of icing sugar and beat until well combined. Add milk and vanilla. Beat in remaining icing sugar gradually. Blend well. Ice cupcakes as desired.
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