Prep Time 15m
Cook Time 20m
Ready Time 60m
Yield 24 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
  • 3/4 cup Pillsbury™ Creamy Supreme® Vanilla Flavored Frosting, (about 1/2 can)
  • 1/3 cup Jif® Creamy Peanut Butter
  • 1 tablespoon milk
Preparation Directions
  • Step 1Heat oven to 325°F. Place 24 paper baking cups in muffin pans.
  • Step 2Beat 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.
  • Step 3Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Place on rack to cool completely.
  • Step 4Beat frosting, peanut butter and milk in medium bowl with electric mixer until blended. Spread on cooled cupcakes.
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