Print Recipe
5 from 1 vote

Chocolate Banana Mini Cupcakes with Peanut Butter Frosting

A scrumptious treat for your brunch bunch, these delicious cupcakes use greek yogurt and bananas to make them super moist, and a simple 2-ingredient frosting brings amazing richness.
Course: Dessert

Ingredients

Cupcakes

  • 3/4 cup flour
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp table salt
  • 3 small ripe bananas mashed (1 ½ cups)
  • 1/4 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 tbs creamy peanut butter

Instructions

  • 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.

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