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1
Preheat your oven to 350 degrees and line your pan with paper liners.
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2
Throw your mashed banana in a blender or or just smash it into oblivious with a fork.
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3
Just try to get the lumps out.
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4
Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well.
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5
In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana.
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6
Stir or fold the wet ingredients into the dry, but dont over mix or youll get tough cupcakes.
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7
Small lumps are fine.
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8
Finally, add the chocolate, folding gently.
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9
Fill liners 2/3 full.
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10
Bake 20-22 minutes or until a toothpick comes out clean.
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11
frosting.
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12
With an electric mixer, cream together margarine and shortening until smooth.
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13
Add peanut butter, molasses if using and vanilla, beat until very smooth.
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14
Beat in sugar, mixture will be very stiff.
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15
Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.
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16
decorating ganache.
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17
Heat soy milk in a small saucepan over medium heat until almost simmering.
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18
Remove from heat and stir in chocolate chips.
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19
Set aside to cool about 10 minutes, then use a piping bag or a fork to shake chocolate all over frosted cupcakes.
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20
The ganache will set up when cool.
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21
I topped this with chopped cashews, you could use any kind of nut or some sprinkles.
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22
A candied cherry on top and the king has left the building.
