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1
Preheat the oven to 350 degrees F. Line 12 regular cupcake or muffin pans with cupcake liners.
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2
Sift the flour, baking powder, baking soda and salt in a medium mixing bowl.
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3
Cream the granulated sugar and shortening in a stand up mixer with a paddle attachment on low.
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4
Mix the bananas, buttermilk, vanilla and eggs until blended.
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5
Incorporate the flour mixture until blended.
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6
Do not over mix.
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7
Fill each cup three-quarters full and bake until golden brown and baked all the way through, about 18 minutes.
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8
Core each cupcake.
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9
Pipe the Marshmallow Cream Filling into the core.
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10
Dip the top of each cupcake into the Chocolate Coating.
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11
Generously frost each cupcake with the Marshmallow Frosting.
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12
This recipe was created by a contestant during a cooking competition.
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13
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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14
Mix the creme, powdered sugar, butter and vanilla until creamy and fluffy in a stand up mixer with a paddle attachment on medium.
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15
Put the filling in a piping bag.
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16
Cut the tip of the piping bag 1/4-inch.
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17
Combine the chips, oil and extract in a double boiler or chocolate melting pot and set on medium temperature.
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18
Stir occasionally until smooth.
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19
Remove from heat and set aside.
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20
Boil 3 tablespoons water and the granulated sugar in a small saucepan over high heat.
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21
Stir constantly until the sugar has dissolved.
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22
Beat the egg whites, tartar and salt until soft peaks form in a stand up mixer with the whisk attachment.
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23
Carefully pour the hot sugar syrup into the egg whites with the mixer at medium speed.
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24
Whip the frosting until cool and billowy, about 5 minutes.
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25
Put the frosting in a medium piping bag with desired piping tip.
