• Preheat Oven to 350 F (176 C) and line cupcake pan wells with 12 paper liners.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
• In a separate medium bowl, stir together mashed bananas, eggs, butter, and vanilla.
• Pour the banana mixture into the flour mixture and gently stir until combined. Do Not over mix.
• Using a 2 Tbsp ice cream scoop, measure out 1.5 scoops (3 Tbsp) of batter into each cupcake liner. Each liner should be ¾ filled with batter.
• Bake for 18-20 minutes or until toothpick inserted into center comes out clean.
• Place pancake tray on cooling rack for 5 minutes.
• Then remove each cupcake individually placing on rack. Let cupcake completely cool before frosting.

Make your Chocolate Espresso Buttercream

• In bowl of stand mixer with whisk attachment, whip on medium high softened butter and vanilla until smooth and creamy.
• Add dark cocoa powder, salt, espresso mixture, and whipping cream. Continue on medium speed until incorporated.
• Slowly add powdered sugar a cup at a time until buttercream is firm but creamy. (You may only need 4 cups).
• For thinner frosting add 1 Tbsp of milk at a time and mix again. For thicker frosting add ¼ cup powdered sugar at a time and mix again.
• Scoop buttercream into piping bag with desired decorating tip and pipe onto cupcakes.