Chocolate Banana Mini Cupcakes with Peanut Butter Frosting

These super-moist, rich and chocolatey cupcakes have way less fat and sugar than most recipes! The secret? Greek yogurt and mashed bananas in the batter plus an easy, 2-ingredient, lightened up peanut butter frosting for a decadent finish.

Banana chocolate cupcakes

Prep Time:  15 minutes
Cook Time: 13 minutes
Yield: 24 Servings


  • ¾ cup flour
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp table salt
  • 1 ½ cups mashed or pureed banana
  • ¼ cup low-fat Greek yogurt
  • 1/3 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Cooking spray

       Fluffy Peanut Butter Frosting

  • 1 cup light whipped topping
  • 3 TB creamy peanut butter


Preheat oven to 350.  Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a small bowl.  Combine bananas, yogurt, sugar, egg, and vanilla extract in a large bowl.  Fold dry ingredients into wet until just combined.  Coat a 24 mini-muffin tin with cooking spray (or line with cupcake liners) and fill evenly with batter.  Bake for 13 minutes or until a toothpick inserted in the center comes out clean.  Cool to room temperature.  To make frosting, beat together whipped topping and peanut butter until light and fluffy.  Frost each min cupcake with 1 tsp frosting and chill until ready to serve.