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Bird's Nest Cupcakes with Peanut Butter Frosting

  • 31servings
  • 20minutes

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Source: www.hungryjack.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B6, H, D, E
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. CHOCOLATE BANANA CUPCAKES

  2. 2 large eggs, at room temperature

  3. 1 cup mashed ripe bananas (about 2 large bananas)

  4. 1/3 cup Crisco ® Pure Vegetable Oil

  5. 2/3 cup water

  6. 1 1/2 teaspoons vanilla extract

  7. 2 cups Hungry Jack ® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs)

  8. OR 2 cups Hungry Jack ® Buttermilk Pancake & Waffle Mix (Add Milk, Oil & Eggs)

  9. 1 cup sugar

  10. 1/4 cup unsweetened cocoa powder

  11. 1/4 teaspoon salt

  12. TOPPING

  13. 1 cup Pillsbury Creamy Supreme® Vanilla Flavored Frosting

  14. 1/2 cup Jif ® Creamy Peanut Butter

  15. 2 tablespoons milk

  16. 1 1/2 cups sweetened flaked coconut, lightly toasted

  17. Assorted small speckled jelly beans

Instructions Jump to Ingredients ↑

  1. HEAT oven to 325°F. Line 24 muffin cups with paper baking cups.

  2. BEAT 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.

  3. BAKE 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.

  4. BEAT 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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