Chocolate banana cupcakes with chocolate ganache frosting

Chocolate Banana Cupcake:
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 6 regular-sized muffin cups with paper liners, or spray each cup with a non stick vegetable spray.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. When completely cooled, pipe or with a knife or small metal spatula, spread the Chocolate Ganache Frosting on each cupcake. Cover and refrigerate the cupcakes until serving time.


Chocolate Ganache Frosting:
Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside.

Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy. Then frost each cupcake.