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1
Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 44 cupcakes).
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2
For the banana cake batter: In a large bowl, mix together the sugar, butter, vanilla and eggs.
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3
In another bowl, sift together the flour, baking powder, baking soda and salt.
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4
Add the flour mixture to the butter mixture.
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5
Add the bananas and buttermilk and beat together well.
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6
For the dark chocolate cake batter: Put the cocoa in a medium heatproof bowl, pour 2 cups boiling water over it and whisk until smooth.
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7
Let the mixture cool.
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8
Sift together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
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9
In a large bowl, cream the butter and sugar together until light and fluffy.
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10
Beat in the eggs one at time, and then stir in the vanilla.
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11
Add the flour mixture alternately with the cocoa mixture.
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12
Fill the cupcake liners one-third full with the banana cake batter.
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13
Add the dark chocolate cake batter on top, filling the liners about two-thirds full.
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14
Bake until an inserted toothpick comes out clean, 16 to 19 minutes.
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15
Allow the cupcakes to cool completely before frosting.
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16
For the ganache: Melt the chocolate chips and heavy cream in a double boiler, stirring the entire time.
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17
(Be careful not to get steam or water into your chocolate mixture, as it will seize.)
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18
Stir until completely melted and smooth.
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19
Add additional cream as needed a tablespoon at a time.
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20
For the buttercream: In a large bowl, whip the butter until light and fluffy.
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21
Gradually add the sweetened condensed milk, vanilla, banana bakery emulsion and bananas.
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22
Whip until smooth and creamy.
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23
Pipe the frosting onto the cupcakes.
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24
Drizzle with the chocolate ganache using a squeeze bottle or spoon.
