Mini Chocolate-Banana Cupcakes With Peanut Butter Frosting
Unsweetened cocoa powder
3 small, ripe, mashed (about 1 1/2 cups)
Plain lowfat Greek yogurt
Mini chocolate chips
Lite whipped topping
1 cup(s), thawed
Creamy peanut butter with omega-3
3 tbsp(s), salted or unsalted
- Preheat oven to 350ºF(177ºC).
- In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, combine bananas, yogurt, sugar, egg and vanilla extract. Fold dry ingredients into wet ingredients until just combined; gently stir in chocolate chips.
- Spray 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.
- 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.