Chocolate Chip & Banana Cupcakes - Recipe

For the cupcakes:
1 box yellow cake mix (standard or gluten free)
2 very ripe bananas, mashed
1/2 cup water
1/4 cup butter, softened
3 eggs
3/4 cup mini chocolate chips

1. Preheat the oven to 350F. Combine cake mix, water, butter and eggs in a large bowl. Beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in mashed bananas and chocolate chips with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

For the frosting:
4 (1 ounce each) squares unsweetened chocolate
8 oz. cream cheese, softened
4 cups confectioners/icing sugar
1 tbsp. vanilla extract
pinch salt
2 tbsp. evaporated milk
Banana slices, chips or candies

2. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. In a small bowl, or double boiler, melt the chocolate. Pour the melted chocolate over the cream cheese and beat on medium speed until well combined.  Continue beating while adding the vanilla and salt. Beat in icing sugar 1 cup at a time, blending until almost combined between intervals. Add in evaporated milk and beat on low-medium speed to achieve desired consistency.  Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a slice of banana, a banana chip, or banana candy.

Makes approximately 18 cupcakes

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