Easy Banana Chocolate Cupcakes Recipe | Delicious & Moist

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 or banana-flavored low-fat yogurt 1/2 cup mashed ripe banana (1 medium banana) 1/3 cup canola or vegetable oil 1/4 cup fat-free (skim) milk 2 teaspoons vanilla 3 egg whites Powdered Sugar Glaze

PREPARATION:

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.

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. This recipe appears in: Cupcakes NUTRITIONAL INFORMATION: Serving Size: 1 cupcake Fiber <1 g Carbohydrate 23 g Cholesterol 1 mg Saturated Fat <1 g Total Fat 4 g Calories from Fat 26 % Calories 138 Protein 3 g Sodium 109 mg DIETARY EXCHANGE: Fat 1/2 Starch 1-1/2