Banana Cupcakes with Chocolate Frosting

Cupcakes

2 cups flour

1¼ teaspoons baking soda

¾ teaspoons baking powder

¼ teaspoon salt

11/3 cups sugar

¾ cup butter, at room temperature

3 eggs

¾ cup sour cream or plain yogurt

1½ cups mashed ripe to overripe bananas

Frosting

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

Serves 24.