Banana Split Mini Cupcakes

Preheat your oven to 350 degress F. Line your mini muffin pan with liners. You may need to do more than one pan.

Place 2 packages of your freeze dried bananas into your food processor.

Process it completely down into a powder.

In a medium sized bowl, whisk together 1/3 cup of your ground down bananas, your flour, baking powder, and salt. Set aside.

In a separate medium sized bowl, whisk together your eggs, milk, and vanilla. Set aside.

Place your unsalted butter and granulated sugar into a large bowl.

Whisk your butter and sugar together until well mixed.

Add half of your dry ingredients and half of your wet ingredients into your butter and sugar mixture.

Whisk until almost incorporated.

Add the remaining wet and dry ingredients.

Whisk until incorporated.

Scrape down the bottom and sides of your bowl to make sure everything is mixed together well.

Using a small scoop (approximately 1 tablespoon), place one scoop of batter into each mini cupcake liner.

Bake in your preheated oven for 12-14 minutes or until it springs back when lightly touched.

Remove from the oven and let cool for about 3 minutes in the pan.

Remove from the pan and place on a cooling rack to cool completely.

Make your buttercream and chocolate topping while the cupcakes are cooling.

In a small bowl, add 1/2 cup semi-sweet chocolate chips and 1/3 cup heavy cream.

Place in the microwave for 30 seconds.

Remove from the microwave and stir until smooth. Set aside.

Once your cupcakes are completely cool, top them with buttercream, and use a small squeeze bottle or spoon to drizzle the chocolate over the top.

Enjoy!!