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WW Mini Chocolate-Banana Cupcakes with a Peanut Butter Frosting
Nb persons: 0
Yield: 1 cupcake per serving
Preparation time:
Total time:
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3/4 cup(s) | all-purpose flour |
1/3 cup(s) | unsweetened cocoa powder |
1 tsp | baking powder |
1 tsp | baking soda |
1/4 tsp | table salt |
^3 small banana(s), ripe, mashed (about 1 1/2 cups) | |
1/4 cup(s) | plain low fat Greek yogurt |
1/3 cup(s) | sugar, granulated |
^1 large egg(s) | |
1 tsp | vanilla extract |
10 Tbsp mini | chocolate chips |
4 spray(s) cooking spray | |
1 cup(s) | lite whipped topping |
3 Tbsp | creamy peanut butter |
Preheat oven to 350ºF.
In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, combine mashed bananas, yogurt, sugar, egg and vanilla extract. Fold dry ingredients into wet ingredient until just combined; gently stir in chocolate chips.
Coat a 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.
Yields 1 cupcake per serving. 2 points per serving.
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