Chocolate Banana Nut Crunch Cupcakes | Easy Home Meals

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter (2 sticks), softened
• 2 cups granulated sugar
• 4 eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup Organic Valley sour cream
• 1 1/2 cups mashed bananas (from about 3 large ripe bananas)
• 1 cup coarsely chopped walnuts
• 8 ounces semisweet chocolate, chopped into small pieces
• 1/2 cup Organic Valley half and half
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 4 cups confectioners’ sugar
• 1 tablespoon Organic Valley half and half
• 1 tablespoon pure vanilla extract
• 1 tablespoon ground cinnamon
• Pinch of salt
• Coarsely chopped walnuts, for topping
• Freshly sliced bananas, for topping
• To make the cupcakes, preheat oven to 350 degrees F. Line two standard muffin tins with paper liners; set aside.
• In a medium bowl, sift together flour, baking soda, cinnamon and salt; set aside.