Bird's Nest Cupcakes with Peanut Butter Frosting
INGREDIENTS
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CHOCOLATE BANANA CUPCAKES
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2 large eggs, at room temperature
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1 cup mashed ripe bananas (about 2 large bananas)
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1/3 cup Crisco® Pure Vegetable Oil
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2/3 cup water
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1 1/2 teaspoons vanilla extract
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2 cups Hungry Jack® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs) Or 2 cups Hungry Jack® Buttermilk Pancake & Waffle Mix (Add Milk, Oil & Eggs)
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1 cup sugar
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1/4 cup unsweetened cocoa powder
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1/4 teaspoon salt
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TOPPING
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1 cup Pillsbury® Creamy Supreme® Vanilla Flavored Frosting
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1/2 cup Jif® Creamy Peanut Butter
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2 tablespoons milk
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1 1/2 cups sweetened flaked coconut, lightly toasted
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Assorted small speckled jelly beans
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