Banana Toffee Cupcakes
1 box yellow cake mix
1/3 cup water
1/3 cup vegetable oil
1/2 tsp almond extract
1 cup mashed very ripe bananas (2 medium)
3/4 cup Heath toffee bits
Heat oven to 350°F.
Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds.
Beat on medium speed 2 minutes.
Add bananas; beat until smooth.
Stir in 1/2 cup toffee bits.
Divide batter evenly among muffin cups.
Sprinkle remaining toffee bits on top of each cupcake.
Bake about 25 minutes or until golden brown.
Immediately remove from pans to cooling racks.