Ingredients
1 package (14 ounces) banana quick bread and muffin mix3/4 cup water1/3 cup sour cream1 large egg1 cup miniature semisweet chocolate chips, divided1 tablespoon shortening
Preparation
Preheat oven to 375°. In a large bowl, combine muffin mix, water, sour cream and egg; stir just until moistened. Fold in 1/2 cup chocolate chips.
Fill greased or paper-lined miniature muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a microwave, melt shortening and remaining chocolate chips; stir until smooth. Frost cupcakes.
