Banana Cupcakes with Chocolate Frosting

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.8 teaspoon baking soda 
• 1 cup bananas ripe mashed ( 2 large bananas)
• 4 ounces chocolate chips 
• 1.5 cups confectioners' sugar sifted
• 2 large eggs 
• 2 cups flour all-purpose
• 1.5 cups brown sugar light packed
• 0.3 cup yogurt plain
• 1 pinch salt 
• 6 tablespoons butter unsalted at room temperature
• 8 tablespoons butter unsalted at room temperature (1 stick)
• 1 teaspoon vanilla extract 
• 1 tablespoon milk whole

Equipment

• bowl
• frying pan
• oven
• wire rack
• hand mixer
• toothpicks
• aluminum foil
• muffin liners
• muffin tray

Directions

1. Make cupcakes: Preheat oven to 350F. Grease a 12-cup muffin tin and 4 cups of another tin, or line with paper or foil liners. (
2. Pour 2 Tbsp. water into each empty cup.)
3. In a bowl, sift flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in eggs, one at a time. Beat in banana, yogurt and vanilla. Stir in flour mixture until just combined. Divide batter among muffin cups, filling each about 2/3 full.
4. Bake until a toothpick inserted in a cupcake comes out clean, 15 to 20 minutes.
5. Let cool in tins on a wire rack for about 15 minutes, then remove from tins to racks; let stand until cooled completely.
6. Make frosting: In a heatproof bowl set over a pan of just-simmering water, melt chocolate.
7. Let cool to room temperature. In a bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in milk, vanilla and chocolate until smooth.
8. Spread frosting on cupcakes.
9. Garnish with sprinkles, if desired, and serve.