Ingredients
2 cups all-purpose flour1-1/2 cups sugar3/4 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt2 large eggs, room temperature1/2 cup canola oil1/4 cup buttermilk1 teaspoon vanilla extract1-1/3 cups mashed ripe bananas (2 to 3 medium)3/4 cup chopped pecansFROSTING:7 ounces semisweet chocolate, chopped1/2 cup heavy whipping cream6 tablespoons shortening1/3 cup confectioners’ sugar1/2 cup marshmallow creme1/2 teaspoon vanilla extract
Preparation
Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and pecans.
Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-24 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cool until mixture reaches room temperature.
In a large bowl, cream shortening and confectioners’ sugar until light and fluffy, about 5 minutes. Beat in marshmallow creme and vanilla. Add chocolate mixture. Beat until light and fluffy. Frost cupcakes.
