Mini Chocolate-Banana Cupcakes With Peanut Butter Frosting
3
Points®
Temps total: 1 h 16 min • Préparation: 18 min • Cuisson: 13 min • Portions: 24 • Difficulté: Facile
Greek yogurt and bananas make these cupcakes super moist. An easy two-ingredient frosting adds amazing richness.
Ingrédients
All-purpose flour
¾ cup(s)
Unsweetened cocoa powder
⅓ cup(s)
Baking powder
1 tsp(s)
Baking soda
1 tsp(s)
Table salt
¼ tsp(s)
Banana
3 small, ripe, mashed (about 1 1/2 cups)
Plain lowfat Greek yogurt
¼ cup(s)
Sugar
⅓ cup(s)
Raw egg
1 large
Vanilla extract
1 tsp(s)
Mini chocolate chips
10 tbsp(s)
Cooking spray
4 spray(s)
Lite whipped topping
1 cup(s), thawed
Creamy peanut butter with omega-3
3 tbsp(s), salted or unsalted
Instructions
1
Preheat oven to 350ºF(177ºC).
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. Yields 1 cupcake per serving.
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