1 cup sugar-free chocolate chips
1 medium-size very ripe banana
1 tub (16-oz) sugar-free Fudge Frosting
additional chocolate chips for garnish, if desired
Preheat oven to 350 degrees (or whatever the directions for your cake mix says).
Line 24 muffin tins with cupcake liners; set aside.
In a medium mixing bowl or large mixer bowl, prepare the cake mix as directed on package. It is important to use canola oil when the recipe calls for oil. Mash the banana and add to the mixture, mixing until banana is no longer visible in the mix and batter is smooth. Stir in the chocolate chips.
Pour batter into the prepared muffin tins filling each about 2/3s full. Bake according to the cake mix package directions.
Remove cupcakes from the muffin tins and place on a wire rack to cool completely.
When the cakes are completely cool, frost with the fudge frosting. Sprinkle a few chocolate chips over the top as a garnish, if desired.
Yield: 2 dozen cupcakes.
NOTE: This is another of my recipes born out of a desperation for a good chocolate cupcake shortly after being diagnosed with diabetes.
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