Mini Chocolate-Banana Cupcakes With Peanut Butter FrostingIngredients:3/4 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1 tsp baking powder 1 tsp baking soda 1/4 tsp table salt 3 small bananas, ripe, mashed (about 1 1/2 cups) 1/4 cup plain low fat Greek yogurt 1/3 cup sugar, granulated 1 large egg1 tsp vanilla extract 10 Tbsp. mini chocolate chips 4 spray cooking spray 1 cup lite whipped topping 3 Tbsp. creamy peanut butter Makes 24 Servings (1 cupcake per serving)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. WW POINTS VALUE: 2 pts.
Note: This recipe appears on www.weightwatchers.com. You can have your cupcake and eat it too. These delicious treats are packed with flavor and are great for any occasion. These cupcakes are very cake-like in texture but you can really taste the cocoa, bananas and the chocolate chips in this sweet treat. I highly recommend adding a touch of cinnamon and nutmeg into this cupcake for a more Mexican chocolate taste. The peanut butter frosting adds a touch of protein and a nice touch to the cupcake.