Pineapple Tea Cakes

1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
1/2 cup crushed pineapple (undrained)
1/2 cup water
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup semisweet chocolate chips

Heat oven to 350 degrees F. Line muffin pans with paper liners.

Cream butter and sugars well. Beat in eggs, one at a time until well blended. Add crushed pineapple with juice.

Combine dry ingredients and add alternately with water. Begin and end with dry ingredients. Add chocolate chips and pour batter into prepared muffin pans, filling each 1/2 full. Bake for 20 to 25 minutes. Cool and frost.

Makes about 12 cakes.

Frosting:
1 1/2 cups confectioners' sugar, divided
2 tablespoons butter, melted
2 tablespoons crushed pineapple with juice

Combine 1/2 cup confectioners' sugar and melted butter. Mix well. Blend in crushed pineapple with juice. Add remaining 1 cup confectioners' sugar. If too thick add a little hot water.