Moist Banana Cupcakes with Creamy Chocolate Ganache Frosting

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, and salt. In another bowl, whisk together the wet ingredients: eggs, oil, buttermilk, and vanilla. Fold the wet mixture into the dry ingredients until just combined, then gently fold in the mashed bananas and chopped pecans.

2. 2

   Scoop the batter into paper-lined muffin cups, filling them two-thirds full. Bake for 20-24 minutes, until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

3. 3

   For the ganache frosting, melt the chopped chocolate with the heavy cream in a small saucepan over low heat, stirring until smooth and blended. Transfer the mixture to a small bowl and let it cool to room temperature.

4. 4

   In a large bowl, cream the shortening and confectioners' sugar until light and fluffy, about 5 minutes. Beat in the marshmallow creme and vanilla extract. Gradually add the cooled chocolate ganache mixture, beating until the frosting is light and airy. Spread or pipe the frosting onto the cooled cupcakes.