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1
For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners.
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2
Mash the bananas in a bowl with a fork until a few small lumps are left.
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3
Fold in 1 teaspoon of the baking soda.
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4
Measure out 1/2 cup of this mixture and set aside.
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5
Sift the flour, granulated sugar, baking powder, salt and remaining 1/4 teaspoon baking soda into a large bowl and mix well.
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6
In a smaller bowl, whisk together the soy milk, vegetable oil, vanilla and mashed bananas.
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7
Gently fold the wet ingredients into the dry; don't over-mix or you'll get tough cupcakes (small lumps are fine).
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8
Fold in the dark chocolate.
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9
Divide the batter among the cupcake liners and bake until an inserted toothpick comes out clean, 18 to 20 minutes.
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10
Let the cupcakes cool completely before frosting.
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11
For the frosting: Using an electric mixer with a whisk attachment, mix together the vegan butter and shortening until well combined, about 3 minutes.
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12
Scrape down the sides of the bowl, add the peanut butter and mix for another minute.
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13
With the mixer on low, slowly add the confectioners' sugar.
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14
Add the soy milk and vanilla and mix on medium for 2 minutes.
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15
If the peanut butter flavor is too subtle, add 2 more tablespoons to the frosting and rewhip; you want to try to avoid a heavy, dense or gritty frosting, so adding a little at a time and then whipping it into the frosting will avoid that!
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16
For the ganache: Using a double boiler (or in the microwave), heat up the soy milk until it reaches a boil.
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17
Pour over the dark chocolate and wait a minute before stirring.
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18
To assemble: Put the frosting in a piping bag and apply to the top of each cupcake.
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19
Drizzle with the ganache.
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20
Dip the banana chips in the ganache, and then dip into the popping sugar.
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21
Top each cupcake with some of the banana chips.
