Mini Chocolate-Banana Cupcakes with Peanut Butter Frosting
4
Points®
Total time: 1 hr 18 min • Prep: 20 min • Cook: 13 min • Serves: 24 • Difficulty: Easy
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.
Ingredients
All-purpose flour
0.75 cup(s)
Unsweetened cocoa powder
0.333 cup(s)
Baking powder
1 tsp
Baking soda
1 tsp
Table salt
0.25 tsp
Banana(s)
3 small
Plain low fat Greek yogurt
0.25 cup(s)
Sugar
0.333 cup(s)
Egg(s)
1 large egg(s)
Vanilla extract
1 tsp
Mini chocolate chips
10 Tbsp
Cooking spray
4 spray(s)
Light aerosol whipped cream
1 cup(s)
Salted creamy peanut butter
3 Tbsp
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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