Wednesday, September 30, 2009

Banana Pecan Cupcakes

Banana bread is good--a great use for overripe fruit. Add toasted pecans and it gets more interesting. Turn it into cupcakes and top with chocolate sour cream frosting and you have a delicious dessert, perfect for sharing.

This recipe is another winner from Martha Stewart's Cupcakes. As a member of the Martha Stewart Cupcake Club we are baking our way through this fun cookbook. Banana Pecan Cupcakes was a bonus pick for September. These cupcakes were lighter than banana bread and the chocolate frosting turned them into wonderful. I give them 5 stars! Check the MSCC blogroll and see what others thought of this recipe.

My Favorite Chocolate Sour Cream Frosting

Melt 1/4 cup butter and 6 ounces semi sweet chocolate. Cool 5 minutes, add 1/2 cup sour cream. Beat in 2 1/2 cups powdered sugar. This is the best! I like Ghiradelli choocolate, I just tried Tillamook Premium sour cream and I think I have another favorite!


Monica said...

Chocolate frosting on them is an interesting twist. Bananas and chocolate go well together so I'm sure these were fab. Great job!

k.a.r.e.n said...

Wooooo.... i'm gonna give your frosting a try! Bananas & chocolate -- what a wonderful combo!

Nina said...

the chocolate frosting seems wonderful. Looks great!

lakegirl16 said...

I love the idea of chocolate frosting. How fun is that!!

Let me know if you are interested in the chocolate baking group. I am thinking one bake a month and a small group, so it's easy to read everyone's posts.

Sweet and Savory said...

I had not thought of chocolate and chocolate is so delicious. Banana and chocolate go well together. Good thinking on your part.

Jennifer said...

Those look so yummy! I missed out on the bonus this month, but I will definitely have to make these soon.