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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cupcakes 88g Recipe makes 18 cupcakes) |
||
| Calories 229 | ||
| Calories from Fat 57 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 27mg | 9% | |
| Sodium 158mg | 6% | |
| Potassium 183mg | 5% | |
| Total Carbohydrate 41.5g | 13% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 26.4g | ||
| Protein 4.7g | 9% | |
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Cocoa Banana Cupcakes
By: SweetySJD
Jan 7, 2007
This is one I've been meaning to try for a long time. Time does not include cooling time.
18 cupcakes
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
FROSTING
- 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.
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Browse similar recipes by category
- Course > Desserts > Cakes > Cupcakes
- Main Ingredient > Chocolate
- Main Ingredient > Fruit > Tropical > Bananas
- Preparation > Time to Make > < 30 mins
- Occasion > Taste/Mood > Sweet
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Akubi-chan
On Jul 17, 2007
This is a nice easy and yummy recipe, thanks! I followed the adjustments Kittencal made and I didn't make the frosting. I'll be making this again whenever I have excess bananas =)
From: *Nabiha*
On Aug 25, 2008
Turned out to be quite lovely and moist. The recipe could have used more sugar, but it was fine for me. Maybe when I'm baking for guests I'll remember to add an extra 1/4 cup of sugar as KITTENCAL did. Thanks Sweety!
From: Annacia
On Jan 10, 2008
I can only echo the other reviewers. I skipped the frosting to save all the fat and sugar. To make the cakes more diabetic friendly I used Splenda in place of the sugar, 1/4 cup of egg white and cut the oil to 1 tbsp (I made 8 cakes). As stated they are soft, moist and delicious. Thanks for this one Sweety.
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