Ingredients
1½cupsall-purpose flour
½tspbaking soda
¼tspsalt
6tbspunsalted butter,(3 oz), softened
¾cupgranulated sugar
1largeegg
1largeegg yolk
½tspvanilla extract
¾cupChiquita bananas,overripe, mashed
½cupbuttermilk
½cupmini semi-sweet chocolate chips,plus more for garnish
1½Chiquita bananas,sliced, for garnish
8ozcream cheese,nearly at room temperature
½cupunsalted butter,(4 oz), nearly at room temperature
2½cupssugar,powdered
1tspvanilla extract
Preparation
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking soda and salt.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg then mix in egg yolk and vanilla.
Blend in mashed bananas. Add ⅓ of the flour mixture then mix just until combined.
Pour in ½ of the buttermilk and mix just until combined, repeat process with flour and buttermilk once more.
Finish by adding in the remaining flour mixture and the chocolate chips and mix just until combined. Scrape down sides and bottom of bowl and fold batter.
Divide batter among 12 paper lined muffin cups, filling each about ¾ full. Bake in preheated oven for 20 to 25 minutes, until toothpick inserted into center of cupcake comes out clean.
Cool in pan several minutes then transfer to a wire rack and cool completely.
Once cool, frost with cream cheese frosting, top with 2 banana slices (just before serving) and sprinkle with chocolate chips.
Store in refrigerator in an air tight container and allow to rest at room temperature for about 5 to 10 minutes before serving.
In the bowl of an electric stand mixer cream together cream cheese and butter until smooth.
Mix in powdered sugar and blend until light and fluffy.
