Serves: 6

* See note below.

* "If you want to make more than 6 cupcakes, make more batter while the first ones are cooking, then bake while the first ones are cooling. The melted chips are great for a frosting." 1. Place two paper cupcake liners in each microwavable muffin-pan cup or in six custard cups. Set aside until later. 2. Mix in a medium bowl, 1/2 cup all-purpose flour, 1/3 cup sugar, 1/4 teaspoon baking soda, and 1/8 teaspoon salt. Add 1/3 cup mashed ripe banana (1 small), 1 egg, 2 tablespoons vegetable oil, 2 tablespoons chopped nuts, and 1/2 teaspoon vanilla extract. Stir until blended. Fill cupcake liners half full. 3. Place muffin pan in microwave oven. If using the custard cups, place in a circle on a 12-inch microwavable plate and place in microwave oven.

4. Microwave, uncovered, at 100% power (700 watts) for 2 minutes. Turn muffin pan or plate one-half turn. Microwave at 100% power 1 minute longer or until a toothpick stuck into the center of the cupcake comes out clean. Remove from microwave oven, (Any moist spots on top will continue to cook while it stands.)

5. Wait for 1 minute. Remove cupcakes from muffin pan or custard cups. Place on a wire rack and wait for 15 minutes to cool.

6. After the 15 minutes, place in a small microwavable bowl or cup, 1/3 cup butterscotch, semisweet chocolate or peanut butter chips.

7. Microwave, uncovered, at 100% power for 1 minute. Stir until smooth. If not melted enough, microwave at 100% power 30 seconds longer. Spread on top of cupcakes.

More Recipes from the More From Your Microwave Cookbook:
Brandied Fruitcake
Chocolate Walnut Cake
Creamy Cheesecake Pie
Lip-smackin' Cupcakes
Mocha Brownie Loaf
Pumpkin Spice Cake