Refrige Banana Chocolate Cupcakes

Mix butter, sugar and vanilla until fluffy. Add eggs, one at a time. Beat in mashed bananas and sour cream. Stir in flour and baking soda. Fill a prepared cupcake pan (liners) with batter, 3/4 of the way full. Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely.

For the frosting, beat whipping cream, powdered sugar, and vanilla together until you have stiff peaks. Melt chocolate chips, and add to the whipping cream; beat until well blended.

To finish, add a slice of banana to the top of each cupcake, then pipe or spoon whipped frosting onto the top of each cupcake. Add some pecan pieces to the top. Refrigerate for 2 hours and serve. Makes 18 cupcakes.