Photo of Mini Chocolate-Banana Cupcakes With Peanut Butter Frosting by WW

Mini Chocolate-Banana Cupcakes With Peanut Butter Frosting

3 - 4
PersonalPoints™ per serving
Total Time
1 hr 16 min
18 min
13 min
Greek yogurt and bananas make these cupcakes super moist. An easy two-ingredient frosting adds amazing richness.


All-purpose flour

¾ cup(s)

Unsweetened cocoa powder


Baking powder

1 tsp(s)

Baking soda

1 tsp(s)

Table salt

¼ tsp(s)


3 small, ripe, mashed (about 1 1/2 cups)

Plain lowfat Greek yogurt

¼ cup(s)



Raw egg(s)

1 large

Vanilla extract

1 tsp(s)

Mini chocolate chips

10 tbsp(s)

Cooking spray

4 spray(s)

Lite whipped topping

1 cup(s), thawed

Creamy peanut butter with omega-3

3 tbsp(s), salted or unsalted


  1. Preheat oven to 350ºF(177ºC).
  2. 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.
  3. 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.
  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.