The Bojon Gourmet

Double Chocolate Banana Cupcakes
2 Position a rack in the center of the oven and preheat to 350º. Line 18 standard muffin tins with papers.
3 In the bowl of a stand mixer fitted with the paddle (or by hand) cream together the butter and sugar until light and fluffy, 3-5 minutes on medium. Add the egg and mix until combined, scraping down the sides of the bowl as needed. (The mixture may look broken. That's ok.)
4 Meanwhile, combine the banana, sour cream and vanilla in a separate bowl or measuring cup. Sift together the flour, cocoa, baking powder, baking soda and salt into a medium bowl.
5 With the mixer on low, add the dries in three additions alternating with the wets, beginning and ending with the dries, mixing until just combined after each addition. Stir in the chocolate chunks. Give the batter a final fold with a rubber spatula to make sure it's all homogenous.
6 Divide the batter among the lined cups. (I like to use a spring loaded ice cream scoop, the one with the red handle.) The batter should mound just to the top of the mold.
7 (Alternately, you can bake this in a 9" round cake pan; adjust the baking time accordingly. Double the frosting for a frosted layer cake.)
8 Bake the cakes about 15-18 minutes, until the tops spring back when touched. Let cool completely. Top with cream cheese frosting, below, a sprinkle of cocoa and a chunk of chocolate. Or pipe the frosting into the center of the cakes for a more portable option, and stop up the hole with a piece of chocolate.
9 Store the cakes in the fridge if holding for more than a few hours, but serve at room temperature for the best flavor and texture.
Vanilla-Flecked Cream Cheese Frosting
12 Beat the butter and cream cheese in the bowl of a stand mixer fitted with the paddle until smooth. Add the vanilla seeds, sugar, and salt, and beat until fluffy and light, 2-3 minutes.