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Chocolate Banana Cupcakes

2 cups all-purpose flour

3/4 cup granulated sugar, divided use

1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

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

1/4 teaspoon salt
1 (8-ounce) container plain lowfat yogurt
1/2 cup mashed ripe banana

1/4 cup fat-free milk

1/3 cup canola oil or vegetable oil

2 teaspoons vanilla extract
3 large egg whites

White Glaze (recipe follows)

1. Heat oven to 350°F. Line muffin cups (2 1/2-inches in diameter), with foil bake cups.
2. Stir together flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt in large bowl; set aside.
3. In medium bowl, stir together yogurt, 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 yogurt 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. Drizzle White Glaze over tops of cupcakes. Let stand until set. Store, covered, at room temperature.

Makes 20 cupcakes.

White Glaze: In small bowl, stir together 1/2 cup powdered sugar and 3 to 4 teaspoons warm water; beat until smooth and of desired consistency.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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