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1
Preheat oven to 350 degrees F. Line muffin pan with paper liners.
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2
In a small bowl, mash the banana with a fork.
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3
Whisk in the coconut milk, sugar, oil, and vanilla extract until incorporated.
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4
Mixture will still be a little lumpy because of the nature of the banana, but whisk out as many large lumps as you can.
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5
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
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6
Make a well in the center of dry ingredients and pour in banana mixture.
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7
Stir until just smooth (do not overmix).
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8
Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full).
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9
Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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10
Transfer to a cooling rack and let cool completely.
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11
For frosting, cream butter until smooth and fluffy, 2-3 minutes.
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12
Add banana and mix on high speed until few lumps remain.
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13
Add cocoa powder and 1 cup powdered sugar and beat until combined.
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14
Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar/cream to achieve the proper consistency).
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15
Mix in vanilla.
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16
Continue beating until light and fluffy, about 3-5 minutes, adding more sugar if necessary.
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17
Spread or pipe onto cooled cupcakes.
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18
Garnish with leftover banana slices if desired.
