Banana Chocolate Cupcakes

Banana & Chocolate what more can you ask for.

• Ready In: 40 mins
• Serves: 20

Ingredients

• 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

• powdered sugar glaze

• 1⁄2 cup powdered sugar
• 1  tablespoon water

Directions

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 white mixture until blended; fold in remaining egg white 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.