Ingredients:
Serves 24, 1 cupcake per serving
3/4 C all-purpose flour
1/3 C unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 small bananas, ripe, mashed
1/4 C plain, low fat Greek yogurt
1/3 C sugar
1 large egg
1 tsp vanilla extract
10 Tbsp mini chocolate chips
4 sprays non-stick cooking spray
1 C lite whipped topping, thawed
3 Tbsp creamy peanut butter
Directions:
Preheat oven to 350 F degrees.
In a small bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, combine mashed bananas, yogurt, sugar, egg, and vanilla.
Fold dry ingredients into wet ingredients until just combined. Stir in chocolate chips.
Coat a 24 hole mini-muffin pan with cooking spray (or line with cupcake liners). Fill each with a heaping Tbsp batter.
Bake for 13 minutes, or until a toothpick inserted in center comes out clean.
Cool fully in pan, about 45 minutes.
Beat whipped topping and peanut butter, by hand, until light and fluffy.
Frost cupcakes with a rounded tsp of frosting.
Chill until ready to serve.
