Chocolate and Banana Cupcakes

These are a must bake!  My son was invited to a birthday party last weekend where the mom baked these moist and delicious cupcakes.  I had to steal her recipe.  They are so good.  Thanks Nancy!  

I used greek yogurt instead of sour cream and whole wheat flour.  

Dust the bittersweet chocolate in cocoa powder so it doesn't sink to the bottom of the cake or cupcakes.
1 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/4 tsp salt
1/2 cup 1 stick of soften unsalted butter
1 cup sugar
2 large eggs
1 1/3 cup mashed ripe bananas. About 3
1 tsp vanilla extract
1/2 cup sour cream
4 ounces bittersweet or dark chocolate finely chopped

Grease pan and preheat oven 350

Sift together cocoa, baking powder, salt, and flour set aside

In medium bowl beat. Butter until creamy. Add sugar gradually beat until well blended about 2 minutes. Add eggs one at a time.  Add banana and vanilla until blended.  Scrape down the sides and ten ads flour at low speed alternating with sour cream.  Stir until blended.

Stir on chopped chocolate.

Scrape batter into prepared pan.

Bake approximately 55 minutes until toothpick comes our clean. (except for any melted chocolate)

Stores up to 4 days at room temp unfrosted.