Friday, October 11, 2013

Cocoa Banana Cupcakes

(originally made 7/2007)

Had 4 small bananas that were verrry ripe, but was craving something chocolate. Did a search and found this L&T recipe. Jake's eaten 2, and they've not even completely cooled yet! They are yummy as is, not even going to make the frosting.

Cocoa Banana Cupcakes

2 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa (use Penzey's dutch process)
1 teaspoon baking powder
1/2 teaspoon each baking soda and salt
2 eggs
1 1/4 cups fat-free milk
1 cup mashed ripe bananas (2 to 3 medium)
3 tablespoons canola oil
1 teaspoon vanilla extract
Frosting:
4 ounces reduced-fat cream cheese
3 tablespoons fat-free milk
2 (1 ounce) squares semisweet chocolate -- melted and cooled
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/3 cup baking cocoa

In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened. Coat muffin cups with nonstick cooking spray or line with paper liners. Fill three-fourths full. Bake at 375' for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove to wire racks to cool completely. Beat cream cheese, milk, chocolate and vanilla until smooth. Combine confectioners' sugar and cocoa; gradually beat into cream cheese mixture. Frost cupcakes.


Yield:
"1 1/2 dozen"


NOTES : Nutritional Analysis: One cupcake equals 224 calories, 6 g fat (2 g saturated fat), 29 mg cholesterol, 171 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.

Source: Light & Tasty

No comments:

Post a Comment