Enjoy this easy recipe for moist chocolate banana cupcakes. While they’re baking, visit our spring cupcake decorating guide where we’ll show you the endless decorating possibilities of marshmallows, food dye, colorful candies, pretzels and coconut. The only other supplies you’ll need are your kitchen scissors and a microwave!
Chocolate Banana Cupcakes
- 4 large eggs
- 1 cup canola oil
- 1 (18.25 oz) box Devil's Food Cake mix (such as Duncan Hines)
- 1 (3.4 oz) banana cream pie instant pudding mix
- 1 cup water
- Click here to learn how to decorate your cupcakes like the ones pictured above!
Preheat oven to 350°F. With electric mixer, briefly beat 4 eggs and 1 cup canola oil.
Stir in one 18.25-oz box devil’s food cake mix (such as Duncan Hines), one 3.4-oz box banana cream pie pudding mix, and 1 cup water.
Beat on high until thick, about 3 minutes. Spoon batter into lined muffin tins. Bake 20–25 minutes. Let cool. Frost and decorate as desired.
Makes 24. Per serving: (undecorated) 200 calories, 19g carbs, 2g protein, 13g fat, 50mg cholesterol, 220mg sodium, 0g fiber. Cost: 12¢/per cupcake
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