Prep Time 30m
Cook Time 20m
Ready Time 90m
Yield 24 cupcakes


Ingredients
CHOCOLATE BANANA CUPCAKES
  • 2 large eggs, at room temperature
  • 1 cup mashed ripe 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 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
TOPPING
  • 1 cup Pillsbury™ Creamy Supreme® Vanilla Flavored Frosting
  • 1/2 cup Jif® Creamy Peanut Butter
  • 2 tablespoons milk
  • 1 1/2 cups sweetened flaked coconut
  • Assorted small speckled jelly beans
Preparation Directions
  • Step 1Heat oven to 325°F. Line 24 muffin cups with paper baking cups.
  • Step 2Beat eggs, bananas, oil, water and vanilla in large bowl with electric mixer on medium speed until blended. Add pancake mix, sugar, cocoa and salt. Beat until smooth. Fill baking cups 2/3 full.
  • Step 3Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans and cool completely on wire rack.
  • Step 4Beat frosting, peanut butter and milk in medium bowl with electric mixer until blended. Spread on cooled cupcakes. Place coconut in small bowl. Dip frosted top of each cupcake in coconut to cover. Make a rounded indentation on the top of each cupcake, using the back of a small spoon, to form a nest. Arrange 5 to 6 jelly beans in each nest.
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