Bird's Nest Cupcakes with Peanut Butter Frosting

Prep Time 30 min
Cook Time 20 Min
Servings 24
Difficulty Easy

Ingredients

  • CHOCOLATE BANANA CUPCAKES
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 2/3 cup water
  • 1 1/2 tsps. vanilla extract
  • 2 cups original pancake mix
  • 2 cups original pancake & waffle mix
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp. salt
  • TOPPING
  • 1 cup vanilla frosting
  • 1/2 cup Jif® Creamy Peanut Butter
  • 2 tbsps. milk
  • 1 1/2 cups sweetened flaked coconut
  • Assorted small speckled jelly beans

Directions

  • Step 1

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

  • Step 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.

  • Step 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.

  • Step 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.

Serving size
(1 cupcake of 24)

  • Calories 240
  • Calories from Fat90g
  • Total Fat 10g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 15mg
  • Sodium 260mg
  • Potassium 0mg
  • Total Carbohydrates 36g
  • Dietary Fiber 2g
  • Sugars 24g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet