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Cocoa Banana Cupcakes

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.

18 ServingsPrep: 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 ounces 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

2 of 2

Cocoa Banana Cupcakes (continued)

Directions (continued)

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.

Nutrition Facts: One cupcake equals 224 calories, 6 g fat (2 g saturated fat), 29 mg cholesterol, 171 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.