Banana Chocolate Chip Cupcakes with Cream Cheese Frosting
1 1/2cups (212g)all-purpose flour
6Tbsp (3 oz)unsalted butter,softened
3/4cup (165g)granulated sugar
1large egg yolk
3/4cupmashed overripe Chiquita bananas
1/2cup (86g)mini semi-sweet chocolate chips, plus more for garnish
1 1/2Chiquita bananas sliced,for garnish
8ozcream cheese,nearly at room temperature
1/2cup (4 oz)unsalted butter, nearly at room temperature
2 1/2cups (310g)powdered sugar
For the cupcakes: Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda and salt.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg then mix in egg yolk and vanilla.
Blend in mashed bananas. Add 1/3 of the flour mixture then mix just until combined, pour in 1/2 of the buttermilk and mix just until combined, repeat process with flour and buttermilk once more.
Finish by adding in remaining 1/3 of the flour mixture and the chocolate chips and mix just until combined. Scrape down sides and bottom of bowl and fold batter.
Divide batter among 12 paper lined muffin cups, filling each about 3/4 full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 20 - 25 minutes.
Cool in pan several minutes then transfer to a wire rack and cool completely. Once cool frost with cream cheese frosting, top with 2 banana slices (just before serving) and sprinkle with chocolate chips.
Store in refrigerator in an air tight container and allow to rest at room temperature about 5 - 10 minutes before serving.
For the cream cheese frosting: In the bowl of an electric stand mixer cream together cream cheese and butter until smooth.
Mix in powdered sugar and blend until light and fluffy (if needed chill in freezer in 3 minute intervals, stirring between intervals until a more firm consistency is reached).