Sour cream banana cupcakes with ganache chocolate frosting

 Recipe and method adapted from a cookbook that I'd recently bought from Malaysia.

Ingredients:

• 125g of butter, softened
• 170g of light brown sugar (I used 100g)
• 2 eggs
• 190g of plain flour (all purpose flour)
• 1 1/2 tsp of baking powder
• 1 tsp of baking soda
• 170g of mashed riped bananas
• 175g of sour cream ( I replaced with greek yogurt)
• 4 tsp of milk
• Optional: 12 dried banana chips, for decorating. (Omitted)

Method:

• Preheat oven to 180C. Line muffin pans with cupcake liners.
• Using an electric mixer, beat butter and sugar together until fluffy.
• Add one egg at a time, beating well with each addition.
• Add sifted flour, baking powder and baking soda over the creamed mixture. Fold in along with the banana, sour cream and lastly the milk, until well combined.
• Scoop mixture into prepared cupcake liners to 2/3 full. Bake for 20 - 25 min or until a toothpick/skewer inserted comes out clean.
• Cool in the pan for 5 mins, then transfer cupcakes to a wire rack to cool completely. 
• Spread ganache over cooled cupcakes.

Ingredients/Method for Milk Chocolate Ganache:

• Combine milk chocolate (250g) and heavy cream (125ml) in a medium saucepan, stir over a low heat, until smooth. Cool to room temperate, to allow the mixture to thicken.

Buy your favourite chocolate to do ganache. I love Belgian chocolate!

Yums!

Beware! The cake is super moist!