2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter, softened
1 c. sugar
3 eggs
1 c. mashed bananas
3/4 c. sour cream

Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder and salt. Set aside. In large bowl with electric mixer on medium, beat butter and sugar until light and fluffy. Add eggs, beating until well blended. Alternately beat in dry ingredients with bananas and sour cream.

Line muffin pans with paper liners. Fill cups 2/3 full with batter. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove to wire racks to cool completely. 24 cupcakes.

FROSTING:

3 (1 oz.) sq. unsweetened chocolate
3/4 c. sour cream
2 1/2 c. confectioners' sugar
1 tsp. vanilla
2 tbsp. butter

In top of double boiler over simmering water, melt chocolate, butter; cool. In medium bowl, blend sour cream and sugar. Gradually beat in chocolate mixture and vanilla. Frost cupcakes.