 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is one I've been meaning to try for a long time. Time does not include cooling time. Ingredients:
2 cups all-purpose flour |
1 cup sugar |
1/2 cup baking cocoa |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
1 1/4 cups nonfat milk |
1 cup banana, mashed |
3 tablespoons canola oil |
1 teaspoon vanilla extract |
4 ounces reduced-fat cream cheese |
3 tablespoons nonfat milk |
2 ounces semisweet chocolate, melted and cooled |
1 teaspoon vanilla extract |
2 cups powdered sugar |
1/3 cup baking cocoa |
Directions:
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 nonstick spray. Fill 3/4 full. Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean. Cool 5 minutes before removing to cool on wire racks.
3. Beat cream cheese, milk, chocolate, and vanilla until smooth.
4. Combine powdered sugar and cocoa; gradually beat into cream cheese mixture.
5. Frost cupcakes when cool.
|
|