Banana Cupcakes with Chocolate Sour Cream Ganache

Ingredients

Banana Cupcakes

• 2
  
  large ripe bananas, mashed, to yield 1 cup
  
• 1/2
  
  cup sour cream
  
• 1
  
  teaspoon vanilla extract
  
• 2
  
  large eggs, at room temperature
  
• 10
  
  tablespoons unsalted butter, at room temperature
  
• 3/4
  
  cup sugar
  
• 2
  
  cups all-purpose flour
  
• 1
  
  teaspoon baking powder
  
• 3/4
  
  teaspoon baking soda
  
• 1/2
  
  teaspoon salt
  

Chocolate Sour Cream Ganache

• 12
  
  ounces semi-sweet chocolate, broken up
  
• 1 2/3
  
  cups sour cream
  

Directions

Banana Cupcakes

1. Preheat oven to 350. Prepare muffin tins with nonstick spray and/or cupcake liners. In a bowl, stir together bananas, sour cream and vanilla.

2. In a mixing bowl, with an electric mixer, cream together butter and sugar until creamy and light-colored. Add eggs and mix for one minute. Scrape down sides of bowl, then mix for one additional minute.

3. In a small bowl, combine dry ingredients. Add one third of dry ingredients to batter, mixing until combined, then add half of the banana sour cream mixture, mixing and scraping again. Add half the remaining dry ingredients, mix and scrape. Add remaining banana sour cream, mix and scrape, and finish with the last of the dry ingredients.

4. Fill muffn cups 1/2 full. Bake at 350 for 25 to 30 minutes. Begin checking at 25 minutes. Cupcakes are done when the centers bounce back when pressed with the tips of your fingers. Remove from oven and cool on wire rack. When cool, frost with sour cream ganache.

Chocolate Sour Cream Ganache

1. Place chocolate in a microwave safe bowl and zap at 50 percent power for 30 seconds. Stir and repeat for 30 second intervals until completely melted. When thoroughly melted, gradually whisk in sour cream. Frost cupcakes and store leftovers in fridge.