Banana Cupcakes with Chocolate Filling and Peanut Butter Frosting

From 6 Bittersweets
Cake adapted from Evil Shenanigans
Frosting from Maple N' Cornbread
Makes 12 cupcakes

1/2 cup mashed ripe bananas
1/2 cup buttermilk (I used 1/3 cup yogurt and 3 tablespoons milk)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3/4 cup sugar
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract

Chocolate Filling (Recipe below)
Peanut Butter Mousse Frosting (Recipe below)

Heat the oven to 350 degrees F and line a standard muffin pan with paper liners. Sift the flour, baking powder, baking soda, and salt in a large bowl and set aside. Peel your ripe banana and mash it very well until there are no large chunks remaining. Add the buttermilk to the bananas, mix well, and set aside.

Using an electric or stand mixer, cream the butter and sugar until light and fluffy. Add the egg and then the vanilla, mixing well after each addition. Add half of the flour mixture, the banana mixture, then the rest of the dry ingredients.

Fill cupcake liners about 2/3 full (I like to use my large cookie scoop for this). Bake until a toothpick inserted in center of a cupcake comes out clean, 18 to 25 minutes. Allow the cupcakes to cool for 5 minutes in the pan. Then move them to a wire rack to cool completely.

Once cool, cut a cone in each cupcake and spoon in 2-3 teaspoons of the chocolate filling. Replace the cone and frost as desired (I used an Ateco 808 tip).

Chocolate Filling
1/3 cup heavy cream
2/3 cup semisweet chocolate chips

Combine the chocolate chips and cream in a medium, microwave-safe bowl. Try to submerge the chocolate as much as possible, but it's okay to have some above the cream. Microwave the mixture on medium for 1 minute. Stir and heat again in 15-second increments, stirring each time, until fully melted. Let this cool and thicken (in the fridge if needed) before using.

Peanut Butter Mousse Frosting
1 cup creamy peanut butter
5 tbsp unsalted butter, room temp
1 tsp pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy whipping cream
1 to 1 1/2 cups confectioners sugar

Place the butter and peanut butter in a bowl. Whip with electric beaters on low until mixed. Add the remaining ingredients, beating on high speed for 2-3 minutes until light and very fluffy.