Chocolate Banana Cupcakes

Heat oven to 350°F (175°C). Line medium muffin cups with paper baking cups.

In a large bowl, mix together flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt; set aside.

In medium bowl, stir together sour cream, banana, milk, oil and vanilla; set aside.

In small bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, beating well after each addition until stiff peaks form.

Stir sour cream mixture into flour mixture until moistened; fold in one-third of egg white mixture. Gently fold in remaining egg white mixture.

Fill muffin cups 3/4 full with batter.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

For Simple Glaze: In small bowl, beat together powdered sugar and enough warm water for desired consistency.

Drizzle glaze over tops of cupcakes. Let stand until set.