Banana Chocolate Cupcakes

• 2 cups all-purpose flour
• 34 cup sugar, divided
• 14 cup unsweetened cocoa powder
• 34 teaspoon baking soda
• 12 teaspoon baking powder
• 14 teaspoon salt
• 8 ounces plain low-fat yogurt or 8 ounces low-fat banana yogurt
• 12 cup mashed ripe banana (1 medium banana)
• 13 cup canola oil or 13 cup vegetable oil
• 14 cup nonfat milk (skim)
• 2 teaspoons vanilla
• 3 egg whites
• 12 cup powdered sugar
• 1 tablespoon water

1. Preheat oven to 350F 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.
3. Blend yogurt, banana, oil, milk and vanilla in small bowl; mix well.
4. Beat egg whites in small deep bowl at medium speed with electric mixer until foamy.
5. Gradually add remaining 1/2 cup sugar, beating well after each addition, until sugar is dissolved and stiff peaks form.
6. Stir yogurt mixture into flour mixture just until dry ingredients are moistened.
7. Gently fold in 1/3 of egg white mixture until blended; fold in remaining egg white mixture.
8. Spoon batter into prepared muffin cups, filling 2/3 full.
9. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean.
10. Transfer cupcakes from pans to wire racks; cool completely.
11. Meanwhile, powdered Sugar Glaze; drizzle over cupcakes; let stand until set.
12. Store in airtight container at room temperature.
13. 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.

flour, sugar, cocoa, baking soda, baking powder, salt, lowfat yogurt, mashed ripe banana, canola oil, nonfat milk, vanilla, egg whites, powdered sugar, water

Taken from www.food.com/recipe/banana-chocolate-cupcakes-182655 (may not work)