Banana Chocolate Chip Cupcakes

Banana Chocolate Chip Cupcakes

Yield: 20-24 cupcakes

Ingredients

1/2 cup chopped chocolate chips (or you can use the mini ones)

1/2 cup chopped walnuts

2 teaspoons cinnamon

1 3/4 cups sugar

1 stick butter, room temperature

3 eggs, slightly beaten

2 very ripe bananas, peeled and mashed

8 ounces sour cream

3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

Directions

1. Preheat oven to 350. Line two twelve-serving muffin tins with liners (you can make these without the liners, but they will be pretty dark on the sides. I vote for the liners!)

2. Mix together the chocolate chips, nuts, 1 teaspoon cinnamon and 1/4 cup sugar.

3. Cream the butter and the rest of the sugar together in a large mixing bowl at medium high speed.

4. Reduce speed and add all remaining ingredients. Mix until smooth, about 2 minutes.

5. Put about a tablespoon of batter in each muffin liner (a cookie scoop works wonderfully for this). Top each with about 1/2 teaspoon of the chocolate mixture. Divide remaining batter on top of this, and then sprinkle each cupcake with the rest of the chocolate mixture.

6. Bake for 20 minutes, then test for doneness by inserting a toothpick into the center of one muffin - it should come out clean.

7. Cool for about 10 minutes in the pan, then remove and cool on racks.