Banana Cupcakes with White Chocolate and Semi-Sweet Chocolate Sour Cream Frosting Swirl and Nilla Wafer Crust

This isn't the first time that I've started with one idea for a cupcake and for some reason or the other, the recipe doesn't work out and it's time for plan B. In this case, it was plan C and D. Plan A was for my recent cupcake creation to be Banana Cream Pie Cupcakes with a Nilla Wafer Crust. Unfortunately, the Banana Pudding Frosting went horribly wrong. Somehow it came out grainy and tasted like banana paste, like the kind of paste you use in arts and crafts as a kid. I believe my first mistake was starting the mixer before the pudding dissolved. Other mistakes may have included, following instructions mind you, substituting heavy whipping cream for milk. Sometimes you just have to scratch the idea and go with plan B. 

Alas, plan B involved something that was missing from my pantry, cream cheese. Okay, so plan C it is; top the Banana Cupcakes with White Chocolate Sour Cream Frosting. Wait, let's turn it up a notch and swirl it with Chocolate Sour Cream Frosting (plan D). The tartness of the sour cream mellows the sweetness of the white chocolate and gives a nice bite with the semi-sweet chocolate. The swirl was a nice combination with the banana cupcake base and Nilla wafer crust. Sometimes mistakes make the best out of a situation. I'll have to revisit Plan A at another time.

To make Banana Cupcakes with White Chocolate and Semi-Sweet Chocolate Sour Cream Frosting Swirl and Nilla Wafer Crust, I modified the Graham Cracker Crust, Banana Cupcakes, and Milk Chocolate Sour Cream Frosting recipes that I've shared previously.

Nilla Wafer Crust
preheat oven to 375 degrees

1 cup crushed Nilla Wafers
3 tbsp sugar
6 tbsp melted butter

1. Combine all ingredients in a small bowl.
2. Press into liners to form a crust

Bake for about 5-7 minutes. Set aside to cool completely.

Banana Cupcakes
adapted from Yellow Cupcakes
preheat oven to 375 degrees

3/4 cup butter
1/2 cup dark brown sugar

1 cup caster sugar
3 ripe bananas

3 eggs

12.5 oz all purpose flour

2 tsp baking powder

3/4 tsp salt

1 tsp vanilla extract
1 tsp vanilla bean paste

1/3 cup sour cream
2/3 cup milk

1. In a large bowl combine flour, baking powder, and salt. Set aside.
2. Cream butter, banana, and sugars with mixer on medium-high speed until light and fluffy.
3. Add eggs one at a time, mixing well between additions.
4. Add vanillas, sour cream, and milk.
5. Using a wooden spoon, add flour and stir only until incorporated.

Fill liners to 3/4 full. Bake for about 20 minutes or until a tester comes out clean. Makes about 20 cupcakes. Set aside to cool.

White Chocolate and Semi-Sweet Sour Cream Frosting Swirl

12 oz white chocolate chips
1/2 cup unsalted butter
1 cup sour cream
1 tsp vanilla bean paste
1/2 tsp salt
3-4 cups powdered sugar

12 oz semi-sweet chocolate chips
1/2 cup unsalted butter
1 cup sour cream
1 tsp vanilla bean paste
1/2 tsp salt
4 cups powdered sugar

1. Melt chocolate chips and butter in a double boiler over hot water stirring until smooth. Do not overheat.
2. Remove from double broiler; stir in sour cream, vanilla, and salt. 
3. Slowly beat in powdered sugar until desired consistency is reached. Set aside.
4. Repeat steps 1-3. 

Pipe unto cupcakes. Add sprinkles if desired.