Chocolate Covered Banana Cupcakes - total time 1 hour

It seems like every time I buy bananas I always end up forgetting about them and baking (I submit chocolate chip banana cookies, cinnamon swirl banana muffins, and banana PB muffins as evidence).  Considering how much I put bananas into my baking, I am always surprised to find out how many people don't like bananas.  I think I found the trick though.  Staining the mashed bananas gives the baked good a lighter banana flavor and keeps the cake a pretty yellow (instead of the speckled brown like banana bread).  It takes a little longer and it is a bit messy... but is definitely worth doing... at least once in a while.

Cupcake
1 cup ripe bananas, mashed and strained
.5 cup butter
3 cups flour
2 cups sugar
3 eggs
1 cup cream
.5 cup creme fraiche
1 tbsp vanilla
.25 tsp salt
1 tbsp baking soda

Chocolate Buttercream
2.5 cups powdered sugar
1 cup butter
splash of cream
1 tsp vanilla
2 tbsp cocoa

Ganache
1 cup chocolate chips
splash of milk

1.  Preheat oven to 350 degrees.  Mash banana, then push through strainer to remove all lumps.
2.  Whip butter and sugar in mixer.  Add eggs and blend well.  Add salt, vanilla, and baking soda.  Add one cup of flour, blend well, then a half cup of cream.  Add another cup of flour, blend, then a half cup of creme fraiche.  Add the final cup of flour, blend well, then the last half cup of cream.
3. Add in the strained bananas and pour batter into lined muffin cups and bake for 12 minutes.
4.  Whip butter in mixer.  Add vanilla, cream, and cocoa.  Add a small amount of powdered sugar at a time until combined.  Add until you get desired frosting consistency.
5.  Either in a double boiler or microwave, melt one cup of chocolate.  Add a splash of cream and stir.  Spread ganache on top pf each cupcake creating a barrier between the cake and frosting.  Pipe frosting on top of each cupcake and enjoy!

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