Ingredients
2 cups all-purpose flour1 cup sugar1/2 cup baking cocoa1 teaspoon baking powder1/2 teaspoon each baking soda and salt2 eggs1-1/4 cups fat-free milk1 cup mashed ripe banana (2 to 3 medium)3 tablespoons canola oil1 teaspoon vanilla extractFROSTING:4 ounces reduced-fat cream cheese3 tablespoons fat-free milk2 ounces semisweet chocolate, melted and cooled1 teaspoon vanilla extract2 cups confectioners’ sugar1/3 cup baking cocoa
Preparation
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 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.
