Cocoa-Nana Cupcakes

Ingredients:

2 c. flour

1 c. sugar

1/3 c. baking cocoa

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 eggs

1 1/2 c. fat-free milk

1 c. mashed bananas

1 tsp. vanilla

3 Tbs. oil

Glaze: 

4 oz. cream cheese

3 Tbs. milk

2 oz. semi-sweet chocolate chips, melted and cooled

1 tsp. vanilla 

2 c. powdered sugar

1/3 c. baking cocoa

Combine the dry ingredients in a large bowl. Add the wet ingredients and combine by hand. Line muffin tins. Fill 3/4 of the way full. Bake in a 375 degree preheated oven for around 18 minutes. Let cool. Combine the glaze ingredients in a mixer. Flip the cupcake upside-down and swirl the top of the cupcake in the glaze. Twirl as you are turning upright. Let the frosting sit for 5 minutes before serving so that it somewhat adheres to the cupcake.