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Cocoa Banana Cupcakes


  • 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
  • 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


  • 1. In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened.
  • 2. 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.
  • 3. Beat cream cheese, milk, chocolate and vanilla until smooth. Combine confectioners' sugar and cocoa; gradually beat into cream cheese mixture. Frost cupcakes.

Nutrition Facts

1 each: 224 calories, 6g fat (2g saturated fat), 29mg cholesterol, 171mg sodium, 40g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.


Average Rating: 3.9
  • JMartinelli13
    Jun 4, 2016

    Delicious even without the frosting. Do not overmix to keep them from getting rubbery.

  • patann127
    Aug 26, 2012

    Baked for minimum time but dry and rubbery! Frosting was runny and without body. Disaster!

  • ellimaye1
    Jun 28, 2012

    I was really excited to try these. I found out that I don't like the chocolate-banana combo (personal preference). However, I thought the frosting was to die for and will use it on other cupcakes.

  • judy42645
    Nov 8, 2010

    This was very good. I used apple bananas and baked in a pan.

  • Christie_mb
    Nov 8, 2010

    The cupcakes were a big hit at the office, very easy to make and tasty. My only negative view is that it takes a day for the flavors to mellow, if you have one right after frosting the banana flavor is waaaaay to strong, next day they are perfect though.

  • bernel57
    Nov 8, 2010

    Mine came out dry and more like a muffin. I used the recipe just the was it says. But it did have a nice taste.

  • cayenne17
    Nov 6, 2010

    I think it tasted like muffins more than cupcakes? Did I do something wrong?

  • maggieaw
    Nov 5, 2010

    Nice dense texture- great flavor combination.

  • asnunez
    Nov 2, 2010

    Made this with applesauce instead of banana--very bad allergy (I know no banana flavor) and used buttermilk instead of the regular milk--These were SO GOOD! Nice and moist. Definite keeper in my book! <3

  • betty13crocker
    Nov 1, 2010

    I haven't made the recipe yet and I will definitely try it but I wanted to suggest a quick way to have a chocolate banana cake. I used a milk chocolate or you could use any kind of chocolate cake mix, a small box of banana pudding mix, 4 eggs, 3/4 cup oil and 3/4 cup water or milk. Mix those up and bake according to the directions on the box - it's a moist banana chocolate cake.

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