Chocolate-Banana Chocolate-Chip Cupcakes

Oooh. These are yummy.

The name needs some work though...any suggestions?

We let our bananas get ripe and then when they peak and are too brown to just eat, we pop those bad boys in the freezer (peel and all) and save them until I'm ready to get down to bid-ness. (That's business, for those of you who don't listen to pop radio.) Then you just let them thaw, mash 'em up and go forth and conquer your next recipe. Like this one. Or maybe these cookies.

Moist...chocolatey...banana...

...the tang of cream cheese frosting (everything is better with cream cheese)...

...and a garnish of a chocolate dipped banana chip...

...mmwah! *kisses fingertips*

These should be enjoyed with friends. Or by yourself. Or in the dark of the night when a cupcake is calling your name.

MMMMMMmmmmmmmmmm...Amy...Amy...Amy....Amy...

No, really, they literally called my name.

Until I ate them. 
Every.

Last.

Morsel.

Kidding! I only ate a couple, I gave the rest of them away! ( :

Chocolate-Banana Chocolate-Chip Cupcakes

• 1 stick (8 Tbsp) butter, softened
• 1/2 cup Oil
• 2 cups Sugar
• 3 Eggs
• 3/4 cup Milk (Buttermilk would be awesome, but I used Whole)
• 1 1/2 tsp Vanilla
• 3 ripe Bananas (approximately 1 1/2 cups), mashed
• 2 tsp Baking Soda
• 1 Tbsp Vinegar
• 2 3/4 cups Flour
• 1/4 cup Cocoa Powder
• 1 1/2 tsp salt

1. Preheat oven to 350.

2. Put butter, oil and sugar in large mixing bowl. Beat until light and fluffy. Add eggs one at a time, combining after each addition.  Mix in milk and vanilla before adding bananas.

3. Combine vinegar and baking soda, then add to wet ingredients.

4. Sift flour, cocoa powder and salt together. Add dry ingredients to wet until combined.

5. Fill muffin liners 1/2-3/4 full with batter, bake at 350 for 15-20 minutes or until cake tester comes out clean.

6. Allow to cool and then frost with your favorite cream cheese frosting. (This time I used: 8 oz cream cheese, 3 Tbsp butter, 1 tsp vanilla, 4ish cups powdered sugar.)