Our Folded Hands

Women helping Women. Reaching out to the Sister who still suffers. Helping each other through the Good times and the Difficult times. To get to the SOBER way of life, One Day at a Time.

Weight Watchers Recipes

Mini Chocolate-Banana Cupcakes with Peanut Butter Frosting

Total Time
Cook Time

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
3 small, ripe, mashed (about 1 1/2 cups)
plain lowfat Greek yogurt
¼ cup(s)
⅓ cup(s), granulated
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


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.