Snack

Banana Chocolate Cupcakes (light icing) is for Snack.

Banana Chocolate Cupcakes (light icing) takes 15 minutes to prepare.

Banana Chocolate Cupcakes (light icing) takes 15 minutes to cook.

Banana Chocolate Cupcakes (light icing) makes 12 servings.

The ingredients for Banana Chocolate Cupcakes (light icing) are:

Peel and mash 3 medium (7" to 7-7/8" long) Banana, fresh

Add 2 large Egg, fresh, whole, raw and mix well.

Add 1 tbsp Vanilla Extract and 1 tbsp Extra Virgin Olive Oil, mix.

Sift together:
0.25 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
1 cup Flour, white
16 tbsp Cocoa powder - Hershey's Special Dark (1/2 cup)
2 tsp Apple Pie Spice
0.5 tsp Baking Soda
0.5 tsp Baking Powder
0.25 tsp Salt

Add the dry ingredients to the wet mix.
Put muffin liners into muffin pan or spray Pam into the holes.
Add 1/4 cup mix to each muffin cup.
Put into preheated 350F oven for 12-15 minutes, or until a toothpick comes clean when inserted into middle.

When cupcakes are done, remove from pan, and cool on rack.

Microwave in a heat safe bowl at 30 second intervals, stirring in between:
16 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips (1 cup)
5 tbsp Sam's Choice Creamy Almond Butter (1/3 cup)
3 tsp Splenda

This will make more icing than you need. I had about 1/3 left over.

Here is how you make Banana Chocolate Cupcakes (light icing):

Bake at 350F for 12 to 15 minutes Serving Size: Makes 12 large cupcakes Number of Servings: 12Recipe submitted by SparkPeople user REVCORNIE.

The nutritional information for Banana Chocolate Cupcakes (light icing) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 204.1

• Total Fat: 9.7 g
• Cholesterol: 31.0 mg
• Sodium: 227.9 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 4.3 g
• Protein: 5.0 g

The dietary needs meet for Banana Chocolate Cupcakes (light icing) is Lactose Free