Chocolate Banana Cupcakes

Cupcakes

• 1/3 cup Crisco® All-Vegetable Shortening (1/3 stick) 75 mL
• 1/3 cup Chipits® Premium Dark Chocolate Chips 75 mL
• 3/4 cup water 175 mL
• 1/2 cup mashed ripe bananas (2 medium bananas) 125 mL
• 1 cup granulated sugar 250 mL
• 1 egg
• 1 1/4 cups Robin Hood® All-Purpose Flour 300 mL
• 1/2 tsp baking soda 2 mL
• 1/2 tsp salt 2 mL

Frosting

• 1 cup Chipits® Premium Dark Chocolate Chips 250 mL
• 1/4 cup water 50 mL
• 8 oz cream cheese, softened 250 g
• 2 cups icing sugar, sifted 500 mL
• 1 cup Chipits® Premium Dark Chocolate Chips to garnish 250 mL

Cupcakes

1. Preheat oven to 350°F (180°C). Line 18 muffin cups with paper liners.
2. Heatshortening and chocolate chips in large saucepan on low heat or in microwave in large bowl stirring until smoothly melted. Add remaining ingredients. Mix well. Spoon into prepared cups.
3. Bake in centre of preheated oven for 20-25 minutes or until tops spring back when lightly touched. Cool completely on rack.

Frosting

1. MELT 1 cup (250 mL) chocolate chips and water together, stirring until smooth. Cool to room temperature. Beat cream cheese, chocolate and icing sugar together in small mixer bowl on medium speed until smooth and creamy. Spread on cupcake tops. Garnish with chocolate chips.