These moist chocolate and banana cupcakes with a simple vanilla glaze make perfect lunchbox and after-school treats.

Chocolate Banana Cupcakes

Cupcakes:

2 cups all-purpose flour

3/4 cup granulated sugar - divided use

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking soda
1/2 teaspoon baking powder

1/4 teaspoon salt
1 cup sour cream
1/2 cup mashed ripe banana

1/4 cup milk

1/3 cup vegetable oil

2 teaspoons vanilla extract
3 large egg whites

Simple Glaze:

1/2 cup powdered sugar

1/4 teaspoon vanilla extract

3 to 4 teaspoons warm water

1. Heat oven to 350°F (175°C). Line medium muffin cups with paper baking cups.
2. In a large bowl, mix together flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt; set aside.
3. In medium bowl, stir together sour cream, banana, milk, oil and vanilla; set aside.
4. In small bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, beating well after each addition until stiff peaks form.
5. Stir sour cream mixture into flour mixture until moistened; fold in one-third of egg white mixture. Gently fold in remaining egg white mixture.
6. Fill muffin cups 3/4 full with batter.
7. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
8. For Simple Glaze: In small bowl, beat together powdered sugar and enough warm water for desired consistency.
9. Drizzle glaze over tops of cupcakes. Let stand until set.

Makes 20 cupcakes.