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Banana Chocolate Cupcakes

Banana Chocolate Cupcakes

Banana Chocolate Cupcakes


Makes 20 cupcakes


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


  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.

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

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