2 cups flour
1¼ teaspoons baking soda
¾ teaspoons baking powder
¼ teaspoon salt
11/3 cups sugar
¾ cup butter, at room temperature
¾ cup sour cream or plain yogurt
1½ cups mashed ripe to overripe bananas
4 ounces unsweetened chocolate
½ cup butter
1 box (1 pound) powdered sugar
¼ cup dark brewed coffee
½ cup milk
2 teaspoons vanilla extract
Heat oven to 375 degrees. Line two, 12-cup muffin tins with paper cupcake liners.
Combine flour, baking soda, baking powder and salt in a medium bowl.
In another large bowl or stand mixer mix room temperature butter with sugar until combined. Add eggs one at a time. Mix until smooth.
Mix in 1/3 dry ingredients until combined, then ½ mashed bananas, ½ sour cream, add another 1/3 dry ingredients, the rest of the bananas, then the rest of the dry ingredients and the rest of the sour cream.
Fill prepared muffin cups two-thirds and bake 25-30 minutes. Set on racks to cool.
For the frosting: In double boiler or microwave melt chocolate and butter.
In medium bowl combine sugar, coffee milk and vanilla and stir until smooth. Add warm chocolate mixture.
Set bowl in a pan of ice and water, beat with a wooden spoon until frosting is thick enough to spear and hold its shape. Frost cooled cupcakes
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