Cocoa Banana Cupcakes
Light & Tasty
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Rochelle Brownlee of Big Timber, Montana shares the recipe for these moist cupcakes with milk banana flavor. The cocoa powder in the frosting boosts the chocolate flavor while the melted chocolate gives it a creamy texture, making it easier to spread.
SERVINGS: 18
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min. + cooling
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon each baking soda and salt
- 2 eggs
- 1-1/4 cups fat-free milk
- 1 cup mashed ripe banana (2 to 3 medium)
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- FROSTING:
- 4 ounces reduced-fat cream cheese
- 3 tablespoons fat-free milk
- 2 squares (1 ounce each) semisweet chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- 1/3 cup baking cocoa
Directions:
In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened.
Coat muffin cups with cooking spray or line with paper liners. Fill three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove to wire racks to cool completely.
Beat cream cheese, milk, chocolate and vanilla until smooth. Combine confectioners' sugar and cocoa; gradually beat into cream cheese mixture. Frost cupcakes. Yield: 1-1/2 dozen.