Mini Chocolate-Banana Cupcakes with Peanut Butter Frosting
3/4 cup(s) all-purpose flour
1/3 cup(s) unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp table salt
3 small banana(s), ripe, mashed (about 1 1/2 cups)
1/4 cup(s) plain low fat Greek yogurt
1/3 cup(s) sugar, granulated
1 large egg(s)
1 tsp vanilla extract
10 Tbsp mini chocolate chips
4 spray(s) cooking spray
1 cup(s) lite whipped topping
3 Tbsp creamy peanut butter
Preheat oven to 350ºF.
In a small bowl, whisk together flour, cocoa powder, baking powder,
baking soda and salt.
In a large bowl, combine mashed bananas, yogurt, sugar, egg and vanilla
extract. Fold dry ingredients into wet ingredient until just combined;
gently stir in chocolate chips.
Coat a 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. Yields 1
cupcake per serving.
Paula aka Ms. Groove Parlor - owner since 1997