Ingredients:
1 box of yellow cake mix
1 1/4 cups sour cream
3 ripe bananas mashed
3 eggs
1/4 canola oil
1 cup chocolate chips (I used mini chips)
1 cup baking coconut flakes
**Adapted from Kraft Recipes
Directions:
Mix the eggs, bananas, sour cream and oil with an electric mixer until smooth. Add the cake mix and mix until fully incorporated together. Finally add the chocolate chips and coconut and mix into batter. Then add cupcake liners (I recommend foil liners) in cupcake pans and fill 3/4 full. Bake at 350 degrees for 19-23 minutes or until done. You can eat them just as they are without any frosting. Enjoy.
Whipped Chocolate Frosting:
1 cup chocolate chips
1 Tbs milk or half and half
2 cups prepared whipped topping or COOL WHIP.
Melt chocolate over double boiler or in microwave with milk or half and half. When chocolate starts to melt, stir well until smooth. Allow chocolate to cool a bit before mixing with whipped topping. Allow Frosting to set up in fridge for 30 minutes before frosting cupcakes. I suggest you frost as many cupcakes as you need at a time because this frosting does not do well sitting out. You can always use a prepared canned frosting or make a buttercream frosting. Enjoy.
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