Refrige Banana Chocolate Cupcakes

These cupcakes are good and chilly.  And how can chocolate and banana go wrong?

Cake Ingredients:

1 cup sugar

2/3 cup butter (softened)

2 teaspoons vanilla

2 eggs

1 cup mashed ripe bananas

1/4 cup sour cream

1 1/2 cup flour

1 teaspoon baking soda

Frosting Ingredients:

1 1/2 cup whipping cream

3 tablespoons powdered sugar

1 teaspoon vanilla

1/2 cup semi-sweet chocolate chips

Toppings:

1 banana

2 tablespoons pecan pieces

Mix butter, sugar and vanilla until fluffy.  Add eggs, one at a time.  Beat in mashed bananas and sour cream.  Stir in flour and baking soda.   Fill prepared cupcake pan (liners) with batter;  3/4 of the way full.  Bake at 350 degrees for 20 minutes or until toothpick in center comes out clean.   Cool cupcakes completely.

For frosting, beat whipping cream, powdered sugar, and vanilla together until stiff peaks.  Melt chocolate chips, and add to the whipping cream; beat until well blended.

To finish, add a slice of banana to the top of each cupcake, then pipe or spoon whipped frosting onto the top of each cupcake.  Add some pecan pieces to the top.  Refrigerate for 2 hours and serve.  Makes 18 cupcakes.