Chocolate Banana Mini Cupcakes with Peanut Butter Frosting

A delicious treat for your winter break brunch, these delicious cupcakes use greek yogurt and bananas to make them super moist while a simple 2-ingredient frosting adds amazing richness.

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
  • 3 small ripe bananas, mashed (1 ½ cups)
  • 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 mashed 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 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.