Chocolate Poppy Seed Cupcakes

1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons vegetable oil
1 large egg plus 2 egg whites
3 tablespoons poppy seeds
1 teaspoon vanilla extract
3/4 cup plain low-fat yogurt
1/4 cup mini chocolate chips

Preheat the oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners. In a bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

In a large bowl, whisk the sugar and oil. Beat in the egg and egg whites. Stir in the poppy seeds and vanilla, then the yogurt. Gently fold in the flour mixture. Divide the batter among the prepared muffin cups.

Bake the cupcakes for 18 to 20 minutes, until golden and set. Immediately top each cupcake with 1 teaspoon of chips. Wait 5 minutes for the chips to soften and then swirl them on each cupcake with a small knife. Remove from the pan and serve warm or at room temperature.