1 box of yellow cake mix (I use Betty Crocker super moist)
1 cup mashed very ripe bananas (2 medium)
1 cup of water
¼ cup butter, softened
¾ cup miniature semisweet chocolate chips
1 container rich and creamy chocolate frosting (better yet, make the homemade Nutella recipe on this month’s guest recipe page)
Banana shaped candy for decoration
Pre-heat oven to 375 degrees (350 degree for dark or nonstick pan)
Place 24 paper baking cups in the muffin pans.
In a large bowl, beat cake mix, bananas, water, butter and eggs with electric mixer on low speed for 30 seconds, then on medium speed for another 2 minutes, scraping the bowl occasionally. Stir in chocolate chips. Spoon batter evenly into muffin cups and bake 18 to 24 minutes or until a toothpick inserted in center of muffin comes out clean.
Remove from pans to cooling rack, cool completely for about 30 minutes.
Frost cupcakes and place a candy banana on each top. Store loosely covered until ready to serve.
Always use caution when working around the kitchen, stove and cutlery.