Cocoa Banana Cupcakes

This is one I've been meaning to try for a long time. Time does not include cooling time.

• Ready In: 30 mins
• Yields: 18 cupcakes

Ingredients

• 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

Directions

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.