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Chocolate-Banana Cupcakes with Peanut Butter Frosting

Chocolate-Banana Cupcakes with Peanut Butter Frosting

Ingredients

  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 3 small ripe bananas, mashed (about 1 1/2 cups)
  • 1/4 cup plain low fat Greek yogurt
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 10 tablespoons mini chocolate chips
  • 1 cup lite whipped topping
  • 3 tablespoons creamy peanut butter

Directions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, combine mashed bananas, yogurt, sugar, egg and vanilla extract. Fold dry ingredients into wet ingredient until just combined; gently stir in chocolate chips.
  3. Coat a 24 hole mini-muffin pan with cooking spray (or line with cupcake liners) and fill each with a heaping tablespoon batter. Bake until a toothpick inserted in center of a muffin comes out clean, about 13 minutes. Cool to room temperature in pan, about 45 minutes.
  4. Meanwhile, to make frosting, beat together whipped topping and peanut butter by hand until light and fluffy. Frost each cupcake with a rounded teaspoon frosting and chill until ready to serve. Yields 1 cupcake per serving.

Nutrition Information

Per serving: 92 kcal cal., 3 g fat (2 g sat. fat), 2 g carb., 1 g fiber, 7 g sugar, 2 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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