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Weight Watchers Recipes

Mini Chocolate-Banana Cupcakes with Peanut Butter Frosting

Total Time
1:16
Prep
0:18
Cook Time
0:13
Serves
24
Difficulty
Easy

Greek yogurt and bananas make these cupcakes super moist. An easy two-ingredient frosting adds amazing richness.

all-purpose flour
¾ cup(s)
unsweetened cocoa powder
⅓ cup(s)
baking powder
1 tsp
baking soda
1 tsp
table salt
¼ tsp
banana(s)
3 small, ripe, mashed (about 1 1/2 cups)
plain lowfat Greek yogurt
¼ cup(s)
sugar
⅓ cup(s), granulated
egg(s)
1 large
vanilla extract
1 tsp
mini chocolate chips
10 Tbsp
cooking spray
4 spray(s)
lite whipped topping
1 cup(s), thawed
salted creamy peanut butter
3 Tbsp, or unsalted

Instructions

Preheat oven to 350ºF.
In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, combine bananas, yogurt, sugar, egg and vanilla extract. Fold dry ingredients into wet ingredients until just combined; gently stir in chocolate chips.
Spray 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.