Banana Chocolate Chip Cupcakes

I've been experimenting with more cupcake recipes in my lovely cupcake book. I'm having so much fun baking and tasting all of these pretty desserts. We had some over-ripe bananas in the kitchen a little while ago, so instead of making the usual banana bread, I opened up this recipe for banana chocolate chip cupcakes.

Ingredients: 
2 1/4 C. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 C. sugar
1/2 C. (1 stick) butter, softened
2 eggs
3 ripe bananas, mashed
2 tsp. vanilla
1 C. sour cream
5 oz. semisweet chocolate (chunks or chips)
1 1/4 C. chocolate frosting (I use homemade)

Directions:
1. Preheat oven to 350*F. Line (about) 20 standard muffin cups with paper baking cups.   
  
2. Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl; mix well. Beat sugar and butter in a large bowl with electric mixer at medium speed until light and flurry. Add eggs, one at a time,e beating well after each addition. Add bananas and vanilla; beat until well blended. Alternately add flour mixture and sour cream, beating well after each addition. Stir in chocolate chips or chunks. Spoon evenly into prepared muffin cups.

3. Bake 25 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove to let cool completely.

4. Place frosting in pastry bag and pipe icing onto cupcakes as you desire.

Yields: 
About 20

Enjoy! 

xoxo,

Laura