Mini Chocolate-Banana Cupcakes with Peanut Butter Frosting Recipe


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

Total Time: 1 hr 18 min Prep: 20 min Cook: 13 min Serves: 24 Difficulty: Easy

Point 3


  • 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


  1. Preheat oven to 350ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Serving size: 1 cupcake