Ingredients
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2 cups all-purpose flour
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1 cup sugar
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1/2 cup baking cocoa
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 eggs
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1 1/4 cups nonfat milk
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3 tablespoons canola oil
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1 teaspoon vanilla extract
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4 ounces reduced-fat cream cheese
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3 tablespoons nonfat milk
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2 ounces semisweet chocolate, melted and cooled
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1 teaspoon vanilla extract
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2 cups powdered sugar
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1 cup banana, mashed
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Instructions
- 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 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.
- Beat cream cheese, milk, chocolate, and vanilla until smooth.
- Combine powdered sugar and cocoa; gradually beat into cream cheese mixture.
- Frost cupcakes when cool.