Banana Chocolate Cupcakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 20
• 2 cups all-purpose flour
• 3/4 cup sugar, divided
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces plain low-fat yogurt or 8 ounces low-fat banana yogurt
• 1/2 cup mashed ripe banana (1 medium banana)
• 1/3 cup canola oil or 1/3 cup vegetable oil
• 1/4 cup nonfat milk (skim)
• 2 teaspoons vanilla
• 3 egg whites
• 1/2 cup powdered sugar
• 1 tablespoon water

Recipe

• 1 preheat oven to 350°f line 20 standard (2-1/2-inch) muffin pan cups with foil baking cups.
• 2 combine flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt in large bowl; set aside. blend yogurt, banana, oil, milk and vanilla in small bowl; mix well.
• 3 beat egg whites in small deep bowl at medium speed with electric mixer until foamy. gradually add remaining 1/2 cup sugar, beating well after each addition, until sugar is dissolved and stiff peaks form. stir yogurt mixture into flour mixture just until dry ingredients are moistened. gently fold in 1/3 of egg mixture until blended; fold in remaining egg mixture. spoon batter into prepared muffin cups, filling 2/3 full.
• 4 bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. transfer cupcakes from pans to wire racks; cool completely. meanwhile, powdered sugar glaze; drizzle over cupcakes; let stand until set. store in airtight container at room temperature.
• 5 powdered sugar glaze blend 1/2 cup powdered sugar and 1 tablespoon water in small bowl until smooth; add additional water, if necessary, to reach desired consistency.