Choco-Banana Cupcakes!!!

Clocking in at only approximately 170 calories these treats are sure to delight! For realz!!!

The Cakes:

Step 1: Preheat Oven to 350 degrees.

Step 2: Combine the following in a large bowl.

1/2 cup granulated sugar (I used Great Value)

1/2 cup all-purpose flour (I used Bob's Red Mill Unbleached, Organic)

1/4 cup unsweetened cocoa powder (I used Hershey's)

1/3 teaspoons baking powder

1/3 teaspoon baking soda

1/8 teaspoon salt

Step 3: Combine the following in a separate bowl.

2 egg whites (large eggs)

1 mashed ripe banana

1/4 cup warm water

1/8 cup (1 oz) milk

1/8 cup (1 oz) canola, corn, or vegetable oil (I used Great Value canola)

1/2 teaspoon pure vanilla extract

I like to mix dry and wet things separately, which is how the above list is organized.

Step 4: Mix the wet stuff into the dry.

Step 5: Pour into cake liners in a muffin tin.

Step 6: Bake for 18-20 minutes, until a fork comes out of center cleanly.

Step 7: Allow the cakes to cool before frosting is added. I like to removed them from the muffin pan.

The Frosting:

3 tablespoons butter or margarine, softened
1/4 cup Hershey's Unsweetened cocoa powder
1 1/4 cup powdered sugar (I used Great Value)
2.5 tablespoons milk
1/2 teaspoon vanilla extract

Step 1: Combine the ingredients. I let the butter sit out for 15 minutes so that this was a cinch!

Step 2: Beat to a spreading consistency with a mixer; you can add extra milk as needed to get the desired consistency but do so slowly and only a little at a time. 

Step 3: Spread on the cakes and enjoy!!!