Photo of Mini chocolate-banana cupcakes with peanut butter frosting by WW

Mini chocolate-banana cupcakes with peanut butter frosting

Total Time
1 hr 18 min
20 min
13 min
These decadent little bites are a play on the classic peanut butter and banana sandwich with a good dose of chocolate thrown in, and it’s the perfect treat when you’re in need of something sweet. Greek yogurt and bananas make these chocolate cupcakes super moist. The Greek yogurt also adds a subtle hit of tang to the cupcakes, and it can often be used instead of buttermilk, sour cream, or other dairy products in baked goods while keeping the texture light and fluffy. The cupcakes get a double dose of chocolate thanks to unsweetened cocoa powder and mini chocolate chips. A quick two-ingredient frosting brings in the peanut butter flavor.


Cooking spray

4 spray(s)

All-purpose flour

¾ cup(s)

Unsweetened cocoa powder


Baking powder

1 tsp

Baking soda

1 tsp

Table salt

¼ tsp


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

Plain low fat Greek yogurt

¼ cup(s)


cup(s), granulated


1 large egg(s)

Vanilla extract

1 tsp

Mini chocolate chips

10 Tbsp

Light aerosol whipped cream

1 cup(s), thawed

Salted creamy peanut butter

3 Tbsp, or unsalted


  1. Preheat oven to 350ºF.
  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.
  5. Serving size: 1 cupcake