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Cupcakes:
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Pre-Heat Oven to 350* F.
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Line cupcake pan with paper liners.
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In a medium bowl, combine the flour, baking powder, baking soda and salt.
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In a large bowl, beat butter and sugar until combined. Add in the milk and vanilla, beat until just mixed (about 1 minute on medium speed).
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Add eggs into sugar mixture 1 at a time, beating well after each addition, until thoroughly combined. Slowly beat in the dry flour mixture on low until combined (approximately 2 minutes after all dry ingredients have been added into large bowl). You should not see any clumps in the batter!
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Slowly add in the 2 bananas and mix. I typically add in ½ of my plate of mashed bananas, and then mix it before adding in the 2nd portion.
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Stir in chocolate chips by hand.
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Bake until tops are golden brown and toothpick or cake tester inserted in the middle comes out clean. Approximately 17-20 minutes. (For me, this was actually 18 minutes, but all ovens are different!)
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Frosting:
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Cream together the softened butter and shortening
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Sift the cocoa powder and powdered sugar together and then SLOWLY add to the creamed mixture 1/3 at a time. In between each 1/3, I add my tablespoons of milk, only adding a 3rd. Frosting should be smooth and thick. The milk portion is more to your preference, just remember DO NOT add more than ¼ cup or it will be entirely too runny!
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After mixture is well combined, add in the hot fudge topping and vanilla. Blend until smooth and creamy.
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Adorn with banana chips and silver Star Sprinkles (Purchased at Hobby Lobby)! Of course you could always use chocolate chips as well!!
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To pipe my icing, I used Cake Boss tip# 1A which I purchased at Michaels. For piping bags I use Wilton 16in. piping bags, also purchased at Michaels.