Mini Chocolate-Banana Cupcakes with Peanut Butter Frosting

3
Total Time
1 hr 18 min
Prep
20 min
Cook
13 min
Serves
24
Difficulty
Easy
Greek yogurt and bananas make these cupcakes super moist. An easy two-ingredient frosting adds amazing richness.

Ingredients

all-purpose flour

¾ cup(s)

unsweetened cocoa powder

cup(s)

baking powder

1 tsp

baking soda

1 tsp

table salt

¼ tsp

banana(s)

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

plain lowfat Greek yogurt

¼ cup(s)

sugar

cup(s), granulated

egg(s)

1 large

vanilla extract

1 tsp

mini chocolate chips

10 Tbsp

cooking spray

4 spray(s)

lite whipped topping

1 cup(s), thawed

salted creamy peanut butter

3 Tbsp, or unsalted

Instructions

  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

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