Cocoa Banana Cupcakes

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 1/4 cups nonfat milk
• 1 cup banana, mashed
• 3 tablespoons canola oil
• 1 teaspoon vanilla extract
• FROSTING
• 4 ounces reduced-fat cream cheese
• 3 tablespoons nonfat milk
• 2 ounces semisweet chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1/3 cup baking cocoa

1. In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened.
2. 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.
3. Beat cream cheese, milk, chocolate, and vanilla until smooth.
4. Combine powdered sugar and cocoa; gradually beat into cream cheese mixture.
5. Frost cupcakes when cool.

flour, sugar, baking cocoa, baking powder, baking soda, salt, eggs, nonfat milk, banana, canola oil, vanilla, frosting, cream cheese, nonfat milk, chocolate, vanilla, powdered sugar, baking cocoa

Taken from www.food.com/recipe/cocoa-banana-cupcakes-203754 (may not work)