Mini Chocolate-Banana Cupcakes with Peanut Butter Frosting
- Total Time
Greek yogurt and bananas make these cupcakes super moist. An easy two-ingredient frosting adds amazing richness.
all-purpose flour¾ cup(s)
unsweetened cocoa powder⅓ cup(s)
baking powder1 tsp
baking soda1 tsp
table salt¼ tsp
banana(s)3 small, ripe, mashed (about 1 1/2 cups)
plain lowfat Greek yogurt¼ cup(s)
sugar⅓ cup(s), granulated
vanilla extract1 tsp
mini chocolate chips10 Tbsp
cooking spray4 spray(s)
lite whipped topping1 cup(s), thawed
salted creamy peanut butter3 Tbsp, or unsalted
- Preheat oven to 350ºF.
- 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.
- Serving size: 1 cupcake