Zutaten für Cocoa Banana Cupcakes
- All Purpose Flour
- Sugar
- Baking Cocoa
- Baking Powder
- Baking Soda
- Salt
- 2 large eggs
- Nonfat Milk
- 2 ripe bananas
- Canola Oil
- Vanilla Extract
- Reduced Fat Cream Cheese
- Semisweet Chocolate
- 2 cups powdered sugar
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Zubereitung von Cocoa Banana Cupcakes
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or coat with nonstick spray.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt, and ¾ cup granulated sugar.
- In a separate bowl, mash 2 ripe bananas with a fork. Add 2 large eggs, 1 cup milk, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Whisk until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fill the prepared muffin cups ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- While cupcakes are cooling, prepare the frosting: In a medium bowl, beat together 4 ounces cream cheese (softened), ¼ cup milk, 2 tablespoons unsweetened cocoa powder, and ½ teaspoon vanilla extract until smooth and creamy.
- Gradually add 2 cups powdered sugar, beating until light and fluffy.
- Once cupcakes are completely cool, frost generously.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
106g
Fat
11g
Carbs
13g
