Dreamy Banana Cupcakes with Chocolate Frosting

This is the MOST amazing cupcake ever. Like banana bread and a vanilla cupcake had a baby; and then someone blanketed the celebration in chocolate frosting. Incredibly moist, these banana-rich cupcakes boast hints of pure vanilla; and that creamy, fudgy frosting is beyond (whether you make it from scratch or not). Think about this for a second: bananas, chocolate, vanilla, cupcake... And I should add EASY. Just so we're all on the same page.

No joke, these will rock your world. And they are SERIOUSLY easy. A couple of bowls, and a handful of ingredients. I pulled bananas from my freezer, so it was extra easy for me. If you don't stock them, grab the most over-ripe nana's you can find. You want super soft here.

And, yes, I cheated on the frosting. Actually, the cupcakes are from scratch, so it's not 100% cheating. Plus, there are SO MANY, delicious frosting options on the market these days, why not try one? If you're a stickler, I've given you my MOST INCREDIBLE chocolate ganache recipe below. I make that ganache frosting several times/month. And I almost always have a stash in the fridge. Just not today. So store-bought it is. That explains the little bubbles... My homemade frosting doesn't leave pockmarks.

Dreamy Banana Cupcakes with Chocolate Frosting

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 cup mashed ripe banana, about 2 medium
1/4 cup Greek yogurt or sour cream
2 teaspoons pure vanilla extract
Chocolate frosting of choice (or my recipe for Chocolate Ganache Frosting below*)

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Beat in the bananas, yogurt and vanilla.
Gradually add the flour mixture and mix until just combined, being careful not to overmix.
Spoon the batter into the prepared pan, filling each cup 2/3 full (about 4 tablespoons of batter per cupcake).
Bake for 18 to 20 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the cupcakes, in the pan, on a wire rack. Cool completely before frosting.
Frost the cupcakes and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.
Makes 12 cupcakes

*Chocolate Ganache Frosting
12 ounces semisweet chocolate chips
1 1/2 cups heavy cream

Place the chocolate chips in a medium bowl. Set aside.
Bring the cream to a boil in a small saucepan set over medium-high heat. Pour the hot cream over the chocolate and let stand for 10 minutes, WITHOUT STIRRING (this prevents grainy frosting).
After 10 minutes, stir with a spatula until the chocolate is fully melted and the mixture is smooth and glossy. Refrigerate until firm, about 20 to 30 minutes. Use a hand mixer or stand mixer fitted with the whisk attachment and beat on medium speed until the ganache is light and fluffy. Store any leftovers in an airtight container in the refrigerator.