• Preparation Time 5 minutes cupcakes, 10 minutes icing, decorating time
  • Baking Time 25 minutes
  • Makes 12 cupcakes
  • Freezing Excellent

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Ingredients

  • 1 pkg Robin Hood® Banana or Gluten Free Banana Flavoured Quick Bread Mix
  • Cupcakes
  • 1 cup unflavoured yogurt
  • ¼ cup Crisco® Vegetable or Canola Oil
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup semi-sweet chocolate chips
  • Chocolate Icing
  • ½ cup butter, softened
  • 2 oz unsweetened chocolate, melted and cooled
  • 4 cups icing sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract

Serving Size: 12 cupcakes

Directions

Serving Size: 12 cupcakes

  • 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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