Mini Chocolate-Banana Cupcakes with Peanut Butter Frosting
Points
Total Time:1 hr 18 min
Prep: 20 min
Cook: 13 min
Serves: 24
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
¾ cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
¼ tsp table salt
3 small bananas, ripe, mashed (about 1 1/2 cups)
¼ cup plain low-fat Greek yogurt
⅓ cup sugar, granulated
1 large egg
1 tsp vanilla extract
10 tbsp mini chocolate chips
4 sprays cooking spray
1 cup light aerosol whipped cream, thawed
3 tbsp salted creamy peanut butter, or unsalted
Instructions
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.
