The Bug’s Ultimate {Healthier} Funky Monkey Chocolate Cupcakes for #OXOGoodCupcake
The Bug’s Ultimate {Healthier} Funky Monkey Chocolate Cupcakes for #OXOGoodCupcake might be a good recipe to expand your side dish recipe box. For 41 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 14 servings with 137 calories, 6g of protein, and 4g of fat each. A mixture of light cream cheese, chocolate chips, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. 1661 person were impressed by this recipe. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Cupcakes and Kale Chips. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Peanut Butter Surprise Chocolate Cupcakes #OXOGoodCupcake, Funky Monkey Frozen Hot Chocolate, and Lady Bug Chocolate Cupcakes.
Servings: 14
Ingredients:
1 t baking powder
½ t baking soda
1 very ripe banana, mashed
2 T butter, at room temperature
1 (14.5 oz) can black beans, drained and rinsed
Optional mini chocolate chips, sprinkles, etc. for decorating
5 T cocoa powder
½ creamy peanut butter
4 eggs
¼ light brown sugar
¾ c light brown sugar
1 oz. cream cheese, at room temperature (I used light cream cheese)
1-2 T milk, if needed
1 c plain Greek yogurt (I used nonfat)
1 t vanilla
½ T vanilla extract
Equipment:
muffin liners
muffin tray
oven
blender
frying pan
hand mixer
Cooking instruction summary:
Line muffin tins with cupcake liners, and preheat your oven to 350°F.Combine the first six ingredients (through brown sugar) in your blender, and blend until smooth.Add the cocoa powder, baking powder, and baking soda, and blend until combined.Divide batter between the muffin cups.Bake for 20-25 minutes, or until cake tester comes out clean.Cool in pan for a few minutes, then remove and cool completely on a rack.Cut a small hole in the center of each cupcake (I used the OXO Cupcake Corer), and fill with Banana Cream Filling.Frost with the Peanut Butter Greek Yogurt Frosting and decorate as desired with mini chips, sprinkles, etc.Using a hand mixer, beat together the mashed banana and cream cheese.If needed/desired, add milk, a little at a time, to thin the Banana Cream Filling to the desired consistency.Using a hand mixer, beat together the Greek yogurt and brown sugar until thoroughly combined.Blend in the peanut butter, cream cheese, and vanilla.
Step by step:
1. Line muffin tins with cupcake liners, and preheat your oven to 350°F.
2. Combine the first six ingredients (through brown sugar) in your blender, and blend until smooth.
3. Add the cocoa powder, baking powder, and baking soda, and blend until combined.Divide batter between the muffin cups.
4. Bake for 20-25 minutes, or until cake tester comes out clean.Cool in pan for a few minutes, then remove and cool completely on a rack.
5. Cut a small hole in the center of each cupcake (I used the OXO Cupcake Corer), and fill with Banana Cream Filling.Frost with the Peanut Butter Greek Yogurt Frosting and decorate as desired with mini chips, sprinkles, etc.Using a hand mixer, beat together the mashed banana and cream cheese.If needed/desired, add milk, a little at a time, to thin the Banana Cream Filling to the desired consistency.Using a hand mixer, beat together the Greek yogurt and brown sugar until thoroughly combined.Blend in the peanut butter, cream cheese, and vanilla.
Nutrition Information:
covered percent of daily need
